Delicious dried mushroom soup with barley 🍲

Kitchen appliances and utensils: stove, kettle, kitchen scale, measuring cup, 2 pans, frying pan, deep bowl, plate, cutting board, knife, sieve, kitchen spatula.

Ingredients

Step cooking

1. You can use any edible forest mushrooms to make this soup. In a deep bowl, place 70-80 g of dried mushrooms, rinse under running water, and then pour them with boiling water for about 30 minutes. Soaking time depends on how long you have stored the mushrooms. If several weeks, then 5 minutes is enough, if six months or more - 40-60 minutes.
   
2. Rinse approximately 150-200 g of pearl barley well in advance and soak in water for about 1 hour. Then drain the water and boil the barley in a separate pan. It is better to cook the cereals separately so that it does not swell to the state of porridge in the finished soup, and the broth does not become cloudy. But, if you prefer to cook everything together, then add barley in front of potatoes in the broth and cook until the desired softness of the cereal. When the mushrooms are completely wet, drain the water into the pan in which you will cook the soup, overturning them on a sieve or colander.
   
3. Cut the mushrooms on a cutting board into small cubes or stripes and place them on a separate plate.
   
4. Prepare vegetables for the soup. Peel two small onions, rinse and cut into medium-sized cubes. Peel one carrot, wash and grate it on a coarse grater. Peel about 6-8 potatoes, depending on size, and rinse thoroughly under running water. Then cut the potatoes into small cubes or strips and add it to the pan with mushroom broth.
   
5. Pour about 50-70 ml of vegetable oil into the pan and place the chopped onion in it. Fry the onion until light golden brown over medium heat, stirring with a spatula. Then add grated carrots to the onion, mix well and fry for several minutes, stirring occasionally with a spatula.
   
6. Place the pot with mushroom broth on the stove and add water, about 2/3 of the total volume, to it. Bring the broth to a boil over medium heat. In a pan, add chopped mushrooms to all the ingredients, stir with a spatula and fry the mushrooms for about 5-7 minutes. Add black ground pepper to taste or other spices to the mushrooms, but do not overdo the seasonings so as not to interfere with the mushroom aroma.
   
7. Pour the finished frying from the pan into the pot with potatoes and boiling mushroom broth. Set a small fire so that the soup does not boil, and add water as needed. Salt the soup and cook for about 10 minutes. When ready, you can sprinkle soup with chopped herbs to taste. Immediately before serving, pour the desired amount of barley into the plate, and then pour the mushroom soup.
   

Video recipe

How to prepare all the ingredients and cook a fragrant saturated mushroom soup, you can look in detail at the video.