Collect mushrooms in the forest, searched, Russula boil. In a pot of raw mushrooms it is necessary to pour quite a bit of water when cooking the mushrooms will give the juice and fluids will be more. Russula can be eaten raw, so cook them for about 10 minutes. Here they are already boiled.

Mushrooms recline in a colander, and we are left with the broth. Very concentrated, the next day, if you cook mushrooms in the evening, and after the soup, it will turn out like mushrooms in the jelly. The broth taste sweet!

In the ideal white, in our case, the assortment of shred, but the pieces should not be small - it quickly away, and fry in butter (or vegetable) oil. Do not see that the pan is not so nice - with the white it would be ... But we do not have white.

And further still, almost like with all soups. Peel potatoes, carrots and onions. Carrots and onions shred and fry. I often welded mushroom soups, add barley, but it is not always possible to guess the exact number of grains below the soup was liquid, but was not thick. So I pre-soaked and boiled grits, and then use as many as you like. In the pan with the broth from several put it: sliced potatoes, roasted vegetables, barley and mushrooms and cook until cooked potatoes. Sprinkle with salt for 5 minutes until tender. You can eat with sour cream, without. I like them both.