White mushroom dried soup
Description
A hearty first course. This homemade soup made from dried white mushrooms can be prepared by anyone. It turns out very delicious, especially when using genuine dried white mushrooms and pearl barley. Of course, taste preferences vary—my family, for instance, isn't fond of pearl barley, so I often substitute it with buckwheat. Also, I frequently use whatever mushrooms I have on hand. So let me say this: the version of this soup with buckwheat and chanterelles turns out amazingly aromatic too! But for now, I won't digress—let me tell you how to make soup from dried white mushrooms. Serve the soup hot.
Instructions
- 1
Step 1
1. First, you need to pour water over both the mushrooms and the barley, so they can soak and swell.
- 2
Step 2
2. Now add the barley to the water and place over heat. If desired, you can add a whole onion, bay leaf, and spices to the broth.
- 3
Step 3
3. Place the potato, cut into strips, into the boiling water.
- 4
Step 4
4. Sauté the chopped onion and carrot in vegetable oil. If you want a heartier soup, also sauté the mushrooms together with the vegetables. Add this sautéed mixture to the soup and cook until the potatoes and mushrooms are done.
- 5
Step 5
5. And as a result, you'll get such a beautiful soup!