Name: Mushroom and pearl barley soup with champignons
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Cuisine: Russian
Ingredients: Pearl barley - 125 g; Mini Button Mushrooms - 300 g; Water - 2000 g; Curly fries - 3 pcs.; Onions 2 pcs. - 1 pcs.; Carrot 1 pc. - 1 pcs.; Olive oil - 2 tbsp.; Salt - to taste; Ground black pepper - to taste; Sour cream 33% - to taste

Russian

Discover the amazing taste of mushroom and barley soup! This dish will not only fill you up but also benefit your body. You can experiment with ingredients, replacing champignons with porcini or slippery jack mushrooms, and add a little tomato paste for a touch of piquancy. Allow yourself to enjoy this aromatic and healthy soup!

Begin by preparing: soak the pearl barley in cold water for half an hour. Thoroughly rinse the mushrooms, and wash and peel the vegetables. Prepare a pot, a sieve, and a frying pan so that everything is at hand.

Pour 2 cups of water into a saucepan and bring to a boil. Once the water boils, reduce the heat and add the pearl barley. Cook the grain for approximately 20-25 minutes, until it is par-cooked. Then drain the cooked pearl barley in a sieve.

Add the remaining water to the pot and bring it to a boil. Cut the mushrooms into small pieces and add them to the pot along with the pearl barley. Once the soup boils again, add the diced potatoes.

Prepare a flavorful sauté: finely chop the onion and carrots, then transfer them to a pan with olive oil and place over heat. Season with salt to taste. Sauté the vegetables for 3-5 minutes, stirring constantly, until golden brown.

Add the prepared sautéed vegetables to the soup and mix thoroughly. Simmer the soup over low heat for another 5-7 minutes. At the end of cooking, season with salt and pepper to taste, and stir well.

Ladle the hot mushroom soup into bowls and serve immediately after preparation. For a richer flavor, add a spoonful of fresh sour cream to each serving.

Mushroom and pearl barley soup with champignons

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Mushroom and pearl barley soup with champignons

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