I haven’t cooked mushroom soup with dried mushrooms for a hundred years, and I didn’t even dream of doing it with porcini mushrooms. But, yesterday we returned from Ukraine, and there we walked for several days in Yaremche. Seeing dried porcini mushrooms for sale, of course, I could not pass by, and I took one box with me to Israel... So today we're having barley mushroom soup...
Ingredients: dried porcini mushrooms, pearl barley, onions, small carrots, medium-sized potatoes, bay leaf, salt
Cooking method:
To begin with, wash the mushrooms, and fill with boiling water, leave to swell for about half an hour. (we save the water in which the mushrooms were soaked).
We also fill the barley with water and leave it for at least an hour ..
In a two-liter saucepan, bring water to a boil, put chopped and strained mushrooms and barley and cook for about 30 minutes.
At the same time, we are preparing a frying of onions and carrots on a mixture of sunflower and ghee.
Add potatoes cut into small cubes, lavrushka and strained water in which mushrooms were soaked, salt to taste.
Simmer the soup until the potatoes are tender, about 20 minutes. At the end, you can add dill if desired. It turned out very tasty... A long forgotten taste...