The most aromatic and rich soups are obtained from forest mushrooms. It's nice to please your loved ones with an appetizing soup made from fresh, just picked, fragrant forest mushrooms. Porcini mushroom soup is a dish that is literally impossible to spoil, but it is a pleasure to cook it.
It is necessary
-
- Pearl barley - 100 g
- Porcini mushrooms - 400 g,
- 1 carrot,
- 1 onion
- 200 ml cream
- salt
- pepper.
Instructions
Step 1
Go over the barley and rinse well under running water. Put the cereals in a saucepan, cover with cold water and cook over low heat for about 30 minutes. Stir the barley from time to time and add water as needed. When the cereal is ready, put it in a colander and rinse with cold water until the water is clear.
Step 2
Wash and peel potatoes, carrots and onions. Place a skillet over low heat and melt the butter for 3 minutes. Sauté grated carrots and onions in butter over low heat. Cut the potatoes into small cubes.
Step 3
Only young, strong, fresh and non-wormy mushrooms are suitable for soup. The less time has passed since the cut, the better. Wash the mushrooms thoroughly. Divide the fruiting bodies of the mushrooms into caps and legs. Grate the legs on a coarse grater, and cut the caps into large slices (about 6-8 pieces). Place in a saucepan and add butter. Simmer over low heat, covering the dishes with a lid. When the mushrooms are done, pour the cream into a saucepan, stir, bring to a boil and remove from the stove.
Step 4
Boil water in a saucepan, dip the potatoes in it and cook over low heat for about 10 minutes. Add boiled pearl barley, fried vegetables and stewed mushrooms to the pan, stir. Cover the soup and bring to a boil. Reduce heat, salt and pepper to taste. Cook until potatoes are tender. Sprinkle the finished dish with herbs and crackers.
