Description
In the mushroom season how not to cook a real mushroom soup and even porridge. And soup, pre-baked rye bread. Served with sauce: mayonnaise, chopped garlic, worn on a medium grater cucumber pickles, sliced dill. The ears will not drag!!
Ingredients
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Milk
1 cup
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Vegetable oil
1.5 Tbsp
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Yeast
1 tsp
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Sugar
1.5 Tbsp
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Flour
200 g
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Rye flour
150 g
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Salt
0.5 tsp
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Mushrooms
5 piece
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Pearl barley
0.5 cup
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Garlic
3 tooth
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Flour
1 Tbsp
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Salt
1 tsp
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Black pepper
0.5 tsp
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Bay leaf
5 piece
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Parsley
1 sprig
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Olive oil
5 Tbsp
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Water
3 l
Cooking
To prepare the ingredients. Rye bread: milk; rye flour; wheat flour; refined vegetable oil; dry yeast; sugar; salt. For mushroom soup: mushroom forest; potato; carrot; onion; garlic; flour; black pepper; salt; pearl barley; Bay leaves; olive oil.
1. RYE BREAD: dissolve the Yeast in warm milk with sugar.
2. RYE BREAD: Residual milk to heat. Pour in the milk coming up the yeast.
3. RYE BREAD IN liquid to pour refined sunflower oil.
4. RYE BREAD: Pour the dry ingredients: wheat flour (it has to be more than rye: two parts to three), rye flour, salt.
5. RYE BREAD: Knead a soft dough. Put for one hour in a warm place.
6. RYE BREAD: the Form to put oiled baking paper. Coming up the dough to move, a small part of to postpone for decoration, the greater part put into a form.
7. RYE BREAD: From the small piece of dough to cut out "leaves" roll "the handle of the lid".
8. RYE BREAD: use beaten eggs to stick to the surface of the dough above items.
9. RYE BREAD: Bake the bread at two hundred degrees for one hour.
10. MUSHROOM SOUP: pearl Barley to sort out.
11. MUSHROOM SOUP: Wash, pour boiling water for thirty minutes.
12. MUSHROOM SOUP: Mushrooms boil for twenty minutes, cut into big pieces.
13. MUSHROOM SOUP: Carrots cleaned, cut cubes.
14. MUSHROOM SOUP: Onion cleaned, cut cubes.
15. MUSHROOM SOUP: sauté Carrots in olive oil.
16. MUSHROOM SOUP: Add carrot to the onion and mushrooms, continue passerovannye three minutes on low heat.
17. MUSHROOM SOUP: potatoes wash, peel and cut into cubes.
18. MUSHROOM SOUP: Prepare wheat flour.
19. MUSHROOM SOUP: Put on the fire three quarts of water, after boiling add the soaked pearl barley; potatoes; sauté with mushrooms; wheat flour diluted in a small amount of broth; salt; ground black pepper. Cook the soup for thirty minutes. BON APPETIT!!
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