Description
Hearty soup with barley and mushrooms! Quick roast mushrooms in this soup does not lose their taste, and cream give this soup a tenderness! Thanks for the idea of the recipe Nina Fomina!
Ingredients
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Mushrooms
300 g
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Pearl barley
200 g
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Onion
2 piece
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Carrots
2 piece
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Garlic
2 tooth
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Vegetable oil
2 Tbsp
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Broth
2.5 l
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Greens
-
Salt
-
Allspice
-
Cream
2 Tbsp
Cooking
First prepare the pearl barley. Pour cold water on the barley, bring to boil, drain the water, rinse the groats. Back into the saucepan again, cover with water, bring to a boil. Lower the heat to low and cook on slow fire until soft. Barley turns crumbly and not sticky.
Mushrooms wash and cut into large plates.
Wash the vegetables and clean. Onions and carrots cut into small dice, chop garlic with a knife.
Heat in a pan with vegetable oil, put onion and fry on medium heat until Golden.
Add carrots and garlic. Stir and lightly fry.
Add to the pan of mushrooms and large! fire fry, stirring, until the color of mushrooms.
In a saucepan begin to heat the broth. The mushrooms and the vegetables have roasted, add them to the broth. Bring to a boil. Add the pearl barley, sprinkle with salt and pepper to taste. Cook until cooked barley.
For a minute until cooked soup, add the greens
And pour in the cream. Give a boil and switch off.
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