Mushroom and barley soup
Description
A hearty first course. Preparing the soup with mushrooms and barley will take you quite a while, but the result is worth it. Add a spoonful of sour cream to each bowl of soup. Serve immediately.
Instructions
- 1
Step 1
I had dried oyster mushrooms, but you can use other mushrooms as well, not necessarily dried. It's up to you. Soak the dried mushrooms in one and a half liters of water for 3-4 hours.
- 2
Step 2
Rinse the barley and soak it in water so it cooks faster. When the mushrooms have soaked, strain the liquid from them and pour it into a pot. Add broth and bring to a boil. Rinse the mushrooms under running water and chop them. When the water in the pot comes to a boil, add the mushrooms and barley. Add a little salt.
- 3
Step 3
Cut the potatoes into cubes and add them to the soup when the barley is almost ready.
- 4
Step 4
Peel the onion and carrot.
- 5
Step 5
Chop them and sauté the onion first. Cook in butter for 3-4 minutes.
- 6
Step 6
Then add the grated carrots and fry for another 4-5 minutes.
- 7
Step 7
Then add the sautéed mixture to the soup and cook until the potatoes are fully done. Remove the soup from heat, immediately add finely chopped greens—onion, parsley, and dill—and let it steep for about 15 minutes.