Soup with Frozen Mushrooms and Pearl Barley
The fragrant aroma of wild mushrooms drives very few people crazy! 'Quiet hunting' is the favorite pastime of many city dwellers and the vast majority of village residents. Fresh wild mushrooms are dried, pickled, and marinated. The technologies of the 20th century added another, perhaps the most common nowadays - freezing!
Information
Ingredients
- Mushrooms400 g
- Pearl barley0.5 glass (200ml)
- Carrots1 piece
- Onion1 piece
- Thyme0.5 teaspoon
- Salton taste
- Black pepperon taste
- Water4 glass (200ml)
- Olive oilon taste
- Greenson taste
- Sour creamon taste
Directions
Place the pearl barley in a sieve and rinse with cold water until the water becomes completely clear.
Thoroughly wash the thawed mushrooms by placing them in a colander.
Peel the onion and carrots. Finely chop the onion and roughly chop the carrots. Heat olive oil in a pot and sauté the vegetables until the onion is translucent. Pour in 3-4 cups of water or broth (depending on the desired thickness of the soup). Bring to a boil, add thyme, salt, pepper, pearl barley, and mushrooms. Simmer on low heat for 25-30 minutes. Serve with fresh herbs and sour cream.
