Mushroom soup with barley is prepared quite quickly and does not require expensive components. It is extraordinarily tasty thanks to its barley and is very aromatic. This nutrient-rich soup is ideal for both fasting and dieting.
It is necessary
-
- 300 grams of fresh or frozen mushrooms;
- 100 grams of pearl barley;
- 5-6 medium potatoes;
- 1 small onion;
- 50 grams of vegetable oil
- 3-4 sprigs of fresh parsley or dill;
- 2 bay leaves;
- salt and freshly ground black pepper to taste.
Instructions
Step 1
Sort the barley thoroughly, then rinse it under cold water. Transfer the cereal to a deep bowl or small cup and cover with a glass of hot water. Steam for 1-2 hours.
Step 2
Sort fresh mushrooms, rinse and cut into medium-sized pieces. In the event that you are using frozen mushrooms for cooking, be sure to wash off the ice from them before slicing.
Step 3
Take a 3-liter saucepan, fill it with water (2, 5-2, 7 liters) and, putting it on the fire, bring the liquid to a boil. Add mushrooms and two bay leaves and cook for 15 minutes, skimming periodically.
Step 4
After the time has elapsed, remove the mushrooms from the pan using a slotted spoon. Transfer them to a colander to drain any excess liquid.
Step 5
Put barley in the mushroom broth, after draining the water in which it was steamed, and cook until half cooked for about 30-40 minutes.
Step 6
Peel the onion, chop finely or chop it with a blender.
Step 7
Heat 50 grams of vegetable oil in a frying pan and fry the onion in it until soft, not burning. Transfer the onion to a cup or plate, and put the boiled mushrooms in the pan and cook them for 7-8 minutes, stirring all the time. Finally, add the fried onions to the pan to the mushrooms. Salt and pepper everything to taste, mix thoroughly.
Step 8
Peel, wash and cut 5-6 medium potatoes into medium-sized cubes. Add the chopped potatoes, mushrooms and onions to the pot and cook for another 25 minutes, stirring. Try the soup. If the groats are completely cooked and the potatoes are soft, turn off the heat and cover, leaving a small gap. Otherwise, cook for another five minutes.
Step 9
Season the soup with salt and pepper about 10 minutes before cooking. Serve hot, adding finely chopped fresh dill or parsley to each plate.
