Mushroom Soup with Barley
Soups • Russian
Description
Instead of butter, you can use olive oil. Heavy cream can be added shortly before the soup is done directly into the pot.
Ingredients
- Champignons 20 oz
- Onion 1 head
- Garlic 4 cloves
- Pearl barley 5 oz
- Butter 0 oz
- Celery stalk 1 piece
- Leek 1 piece
- Parsley 0 oz
- Chicken Broth 1½ l
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep skillet, sauté finely chopped onion in butter or olive oil. Once it becomes soft, add finely chopped mushrooms and cook until they release their moisture and the liquid evaporates. Then, add finely chopped celery and sauté together with the onion and mushrooms for another minute or two, stirring constantly.
Step 2
Then add the finely chopped garlic and the white part of the leek, stir, and sauté for another couple of minutes, stirring continuously.
Step 3
Next, pour 1.5 liters of water (or chicken broth) over the vegetables and mushrooms, add pearl barley to the saucepan, season with salt, and cook, stirring occasionally, for twenty minutes.
Step 4
Remove the soup from the heat, stir in the finely chopped parsley, season with pepper, and serve with sour cream or cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!