A very economical recipe for pearl barley soup at a cost of effort and time. Thanks to the flour dressing, you can get soup of any thickness. You can also vary the amount of vegetables and cereals at your discretion.
It is necessary
- - 1 glass of pearl barley;
- - 250 g of fresh mushrooms;
- - 1 onion;
- - a bunch of parsley and dill;
- - 50 ml of oil for frying;
- - 1 st. a spoonful of flour or butter;
- - seasonal vegetables to taste (but not potatoes);
- - sour cream.
Instructions
Step 1
Pre-soak the pearl barley for at least 1 hour (more is possible), then boil it until tender, set it aside. Get busy making mushrooms for your soup.
Step 2
Boil mushrooms separately in salted water (you can also take dried ones), adding vegetables of your choice and fresh herbs to them. The universal soup fry is chopped onions and carrots lightly fried in oil. But you can add bell peppers and celery as well. But it is better not to add potatoes, but if you want to make a more hearty soup, then you can add a few potatoes, cut into strips or cubes.
Step 3
Add pearl barley to the saucepan. Top up with water if required. Melt the butter in a skillet, mix with flour, fry until golden brown. Put the flour dressing in the soup pot as well. Bring to a boil.
Step 4
Turn off the stove, cover the prepared pearl barley soup with fresh mushrooms with a lid, let it brew for 5 minutes. After that, pour into plates, put a spoonful of sour cream in each plate. Serve with fresh dill (whole sprigs can be put in bowls for beauty) and rye croutons.
