Mushroom Soup with Barley

Submitted by Russian_Cuisine on Sat, 10/10/2015 - 17:29.

Ingredients:

3.5 oz (100 g) dried mushroom, porcini is preferable
1 large onion
1 medium carrot
2 medium potato
1 cup Pearl grain
2 tbsp butter
Salt, pepper, sour cream and greens on your taste

Method:

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Break mushrooms into small pieces, put into a medium sauce-pan, and add 1/3 G (1.5 L) of a cold water.

Set the sauce-pan aside.

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Meanwhile, take out mushrooms, wash, and cut into medium pieces.

Strain a mushroom infusion into a large bowl through cheesecloth.

Peel and wash vegetables.

Cut onions and carrots thinly, and cut potatoes into medium peaces.

Heat a thick-bottom sauce-pan over medium heating, put a butter, and then carrots and onions.

Stir-fry for about 10 minutes, then add the mushrooms, and stir well.

Pour the mushroom infusion into the sauce-pan with vegetables and mushrooms, bring to boil, and let to boil for about 5 minutes.

Dry out the pearl grains, wash under warm water, and put grains and potatoes into sauce-pan with vegetables and mushrooms.

Boil until potatoes turn soft (for about 15 minutes), add the salt and pepper, and stir, and turn the heating off.

Let to sit under a lid for 10 minutes.

Chop greens.

Serve a soup with 1 tsp greens and 1 tbsp sour cream per portion.