If you have mushrooms, mushrooms, or boletus mushrooms prepared for the winter in your house, then it’s a sin not to cook a hearty and fragrant mushroom soup with barley of dried mushrooms. It is cooked hot very quickly, and the taste is delicate and refined.
Healthy groats
Are you tired of the usual classic first courses? Then it's time to cook mushroom soup with barley of dried mushrooms. To do this, you will have to work hard and make small workpieces.
Some housewives recommend barley soak overnight and let it swell for 8-9 hours. True advice. But it’s best to boil it first. Grains need to be carefully sorted, rinsed thoroughly, put in a saucepan and boiled. After that, remove the pan from the stove and wrap it in a towel. Be sure that the cereal is well infused in just 5-6 hours and will be almost ready. The water in which pearl barley has been infused should be drained and washed half-prepared cereals again. Then your dried mushroom soup with pearl barley will not be slimy, and the broth will remain transparent.
What mushrooms to choose for soup?
Ginger or boletus mushrooms, mushrooms or chanterelles? What to choose to cook mushroom soup with barley of dried mushrooms?
There can only be one piece of advice - be guided by your own taste. The classic option is ceps, which give an indescribable aroma and a delicate piquant taste. But you can also take dried champignons, chanterelles, chives, oaks, white truffle, honey mushrooms, tinder mushrooms and other types of mushrooms that you have prepared for the winter. It is not recommended to buy them from unfamiliar sellers. After all, you must be sure that the bunch of dried mushrooms has not gotten poisonous, which when dried will be extremely difficult to distinguish.
Rinse the mushrooms thoroughly to remove the remnants of sand, dry twigs and other impurities, and soak them in warm water for about 3 hours. During this time, they swell well.
How to cook
Mushroom soup of dried mushrooms with pearl barley, the recipe of which is quite simple, cooks quickly and easily.
We take the water in which our mushrooms were soaked, pour it into the pan and add the diced potatoes, bay leaves, the mushrooms cut into strips and the barley prepared in advance. The ratio of products should be as follows:
- dried mushrooms - 100 grams;
- barley - 1 glass;
- potatoes - 2-3 medium-sized tubers;
- carrots - 1 medium root crop;
- onions - 1 onion medium size.
Add salt and spices white or black pepper to your taste. This amount of food is enough to prepare 3 liters of soup. If you like the first course to be thicker, just reduce the amount of water.
So, we sent mushrooms, cereals, potatoes to the pan and give 10-15 minutes to cook. Melt butter in a skillet and add finely chopped carrots and onions. When the frying becomes a soft golden color, it is ready. Add the sautéed vegetables to the boiling soup, reduce the heat to a minimum and let the soup simmer for another 10 minutes.
Have you noticed that there is no meat in our recipe? Yes, yes, this soup does not need meat broth, as the mushrooms themselves give a wonderful aroma and taste, as well as provide satiety. So this first course is a great option for those who fasting or follow a vegetarian diet.
What to serve
This fragrant and healthy mushroom soup with dried mushroom pearl barley is best served with brown bread or tortillas. Before pouring it into plates, put parsley and dill in them, you can not even chop, but pinch the greens with your hands. Add a spoonful of sour cream. This is a traditional serving of soup. But some housekeepers recommend replacing sour cream with fat cream. Instead of the usual dill and parsley, you can experiment with basil or cilantro.