Description
This soup so I peeked in the journal "Collection of recipes", 2007, for those who are fasting and for vegetarians is a great option because the soup is hearty, nourishing and delicious. Barley goes well with mushrooms, more green and... Bon appetit!!!
Ingredients
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Vegetable oil
3 Tbsp
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Pearl barley
0.5 cup
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Potatoes
2 piece
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Carrots
1 piece
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Onion
1 piece
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Mushrooms
50 g
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Green onions
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Bay leaf
2 piece
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Salt
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Black pepper
Cooking
Pearl barley wash, discard in a colander. In a saucepan boil water, put the colander on top with the barley, cover with a lid. Reduce the heat to medium. To steam 30 minutes.
Mushrooms rinse well under running water, pour boiling water and leave for 5 minutes.
Pour the water and rinsed again. Pour mushrooms 4 cups boiling water and simmer for 10 minutes. Then drain the mushrooms in a colander, cut into strips, to be postponed. Fungal strain the infusion.
Bring the mushroom infusion to the boil, add the steamed barley, salt, pepper and simmer for 20 minutes.
Potatoes cut into cubes, add to soup and cook for 10 minutes.
Carrots and onions cut into cubes, in a frying pan heat vegetable oil, fry the vegetables for 3-4 minutes.
Put the mushrooms and cook on medium heat for another 5 minutes.
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