How to learn how to cook delicious mushroom soup with barley 🍲

Kitchen appliances and utensils:

• stewpan or pan with a thick bottom with a capacity of at least 4 liters;
• cutting board;
• kitchen knife;
• grater; a sieve or colander;
• kitchen scales;
• beaker.

Ingredients

Step cooking

1. Rinse 100 grams of pearl barley. Pour barley with 800 ml of cold water, bring the cereal to a boil. Drain, rinse the groats again. Pour 800 ml of cold water, boil in 800 ml of water for 50-60 minutes until tender. Drain the water from the finished pearl barley by throwing it on a sieve or thick colander. There is no need to rinse the cereals. Barley prepared in this way is crumbly. Use pre-prepared pressed steamed barley, which is cooked for 15 minutes. In this case, cooking will speed up. Pearl barley can be boiled in advance and stored frozen in the freezer.
   
2. Wash and peel 1 small carrot, chop with a thin straw. You can grate carrots on a coarse grater.
   
3. Cut one peeled onion into small cubes.
   
4. Wash and peel 5 medium potato tubers. Cut the potatoes into small cubes (with a side of about 7-8 mm) or plates.
   
5. Rinse the mushrooms well (200 grams), remove the skin from the hats, remove the skirts from the legs. Cut the mushrooms into thin slices about 3 mm thick.
   
6. In a stewpan with a capacity of 4 liters (or more), standing on medium heat, pour 30 ml of vegetable oil. Put 30 grams of butter. Wait until the oil mixture has warmed up well.
   
7. Put chopped carrots and onion in oil. Fry until the onions are clear for about 3-5 minutes, stirring occasionally. If desired, you can add a slice of celery root cut into small strips.
   
8. Pour mushrooms into the stewpan. Add fire to strong. Fry the mushrooms with constant stirring for 3-4 minutes until the vegetables are well cooked and the mushroom pieces are discolored. Fast roasting is done over high heat so that the mushrooms do not let the juice and lose their taste.
   
9. Reduce the heat to medium. Add boiled pearl barley and chopped potatoes to the stewpan.
   
10. Pour 3 liters of boiling water from the kettle (boil until the end of the roasting).
    
11. Salt the dish to taste, put 1 bay leaf (wash it in advance).
    
12. Put 4-5 peas of allspice, 1 pinch of ground pepper mixture, 1 teaspoon (without a hill) of dried basil. Shuffle. You can add other herbs and spices to your taste.
    
13. Boil potato slices for 15-20 minutes until cooked. For the beautiful golden color of the soup and enhance the taste, you can add half a teaspoon of ground turmeric root (without a slide).
    
14. As soon as the potatoes are ready, put finely chopped dill greens in a stew-pan (1 small bunch). Wash the dill and cut it in advance. You can take in half the greens of dill and parsley.
    
15. Bring mushroom soup with herbs to a boil, turn off the heat. Cover the stewpan with a lid, let the first one brew for 30-40 minutes.
    
16. With a portioned serving, you can season the dish with sour cream, fresh cream and finely chopped onion, chives.
    

Video recipe

See how easy it is to prepare such a delicious mushroom soup. The video gives a detailed description of the preparation of this first course with intelligible explanations.

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