First courses are very important for the normal nutrition of not only children, but also adults. I propose a recipe for a simple, tasty and rich mushroom soup with barley. The recipe does not specify meat products, which means that it can diversify lean and vegetarian menus. Although the soup can also be cooked in broth to add satiety.
If you are not indifferent to barley, then read the recipe and cook an appetizing soup for your family. If you have a pressure cooker, it will take about 30 minutes to cook.
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Ingredients:
Pearl barley - 100 g
Champignons - 160 g
Salt to taste
Ground black pepper - to taste
Bay leaf - 1 pc.
Onions - 80 g
Carrots - 100 g
Potatoes - 300 g
Water - 1500 ml
Dill - 20 g
Vegetable oil - 3 tbsp.
Dried vegetables - 15 g
Step by step recipe:
Prepare all the ingredients on the list. You can change or supplement spices, focusing on your taste. Instead of champignons, oyster mushrooms or any forest mushrooms are perfect.
Barley must be prepared in advance if you want it to cook faster. Transfer it to a sieve and rinse thoroughly under running water, rubbing with your hands to remove all dust.
Boil water separately. Pour barley with it. Cover and leave to cool completely.
There is another way. You can pour the washed cereal with cold water and leave it overnight to swell.
After the barley has grown in size, rinse it well again and fill it with cold water. Send to the stove. As soon as the water boils, reduce the burner flame and cook for 25-40 minutes, until tender.
While the barley is cooking, prepare the rest of the products. Peel the onion and carrot. Cut the onion into cubes and the carrots into small cubes.
Pour the oil into a convenient bowl for making soup. Let it warm up well. Add vegetables. Fry over low heat for 7-10 minutes, until soft.
Rinse each mushroom under running water. Cut into slices along with the legs. Transfer to the sautéed carrots and onions. Stir. Continue frying in the same mode for 5-7 minutes, stirring with a spatula.
Peel and rinse potatoes. Cut into small cubes. Add to the rest of the ingredients. Stir. Fry for 2-3 minutes over medium heat.
Pour in water. Add salt, ground black pepper, dried herbs, bay leaves to taste. Stir and let it boil. Cook for 15-20 minutes, until the potato slices are done.
When the potatoes become soft, add the boiled pearl barley, which has been previously discarded in a colander to drain the broth. Stir. Boil and cook for 8-10 minutes.
At the end, add finely chopped dill or other herbs, stir and turn off the heat. Let the finished dish sit under the lid for 10-15 minutes.
Mushroom soup with barley is ready. Serve it at the dinner table with fresh bread, onions, hot peppers.
Cook, experiment and bon appetit!
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