You will need
- 300 grams 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.
Instruction
1
Carefully go through the pearl barley, then rinse it under cold water. Pour cereal in a bowl or small Cup and pour a Cup of hot water. Asprivate for 1-2 hours.
2
Fresh mushrooms go through, wash and cut into medium size pieces. In that case, if you're cooking frozen mushrooms before slicing sure you rinse them from the frost.
3
Take the 3-quart saucepan, fill it with water (2.5 to 2.7 l) and put on fire, bring the liquid to a boil. Add the mushrooms and two Bay leaves and cook everything for 15 minutes, periodically removing the foam.
4
After a time, remove mushrooms from pan with slotted spoon. Place them on a colander in order to drain any excess liquid.
5
In the mushroom broth put the barley, pre-drain the water in which it was reprisals, and cook until soft, about 30-40 minutes.
6
Onion peel, finely chop or blend it using a blender.
7
50 grams of vegetable oil heat in a frying pan and fry the onions until soft, not allowing burning. Put the onions in a Cup or bowl and into the pan put boiled mushrooms and cook 7-8 minutes, stirring all the time. At the end add to the pan the mushrooms to fried onion. All salt and pepper to taste, mix thoroughly.
8
5-6 medium potatoes peel, wash and cut into cubes of medium size. Add the sliced potatoes and mushrooms with onions in a saucepan and, stirring, cook for another 25 minutes. Try the soup. If the dealer is completely ready and the potatoes are soft, turn off the heat and cover with a lid leaving a small gap. Otherwise, cook for another five minutes.
9
About 10 minutes until cooked soup salt to taste and pepper. Serve hot, adding to each plate finely chopped fresh dill or parsley.