Heather Dagel

MUSHROOM SOUP WITH BARLEY is a filling, rich soup which contains very simple ingredients that are common and readily available. Barley has been used in Russia since ancient times and even Emperors enjoyed the soups and porridges made of this cereal 😉
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Ingredients:
pearl barley 100 g
mushrooms 300 g
potatoes 2 pcs
carrot 1 piece
celery 1 piece (you can use the root)
onion 1 piece
garlic 2 cloves
water 3 glasses (1.2 liters)
bay leaf 1 piece
salt, herbs and spices to taste (you may use smoked paprika, fresh thyme, mixture of dried vegetables, dried celery, salt). ⠀

1. Rinse the barley thoroughly. Wash the mushrooms and cut into thin slices. Cut the onions, carrots, celery and garlic into small pieces.

2. Put the mushrooms into the frying pan. Once all liquid evaporates, reduce the fire, add vegetable oil, onions, carrots, celery, garlic, grass, spices and fry until ready.

3. Peel the potatoes, cut into small cubes and boil with a bay leaf. Add vegetables and barley to the pot with potatoes.

4. Cook the soup 20-25 minutes on a low fire.

Serve soup with greens 🌿


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