Mushroom soup with pearl barley from dried mushrooms - excellent first dish for the whole family

If you have mushrooms prepared for the winter, mushrooms or pimples, then it's just a sin not to cook a hearty and fragrant mushroom soup with a pearl barley made from dried mushrooms. It is cooked very hot very quickly, but the taste turns out to be delicate and exquisite.

Useful groats

Are you tired of the usual classic first dishes? Then it's time to make a mushroom soup with pearl barley from dried mushrooms. To do this, you have to work a little and make small pieces.

Some mistresses recommend pearl barley soak overnight and let it swell for 8-9 hours. True advice. But the best way is to pre-boil it. Croup must be carefully sorted, thoroughly rinsed, covered in a saucepan and boiled. After that, remove the pan from the plate and wrap it in a towel. Be sure that the croup is properly infused in just 5-6 hours and will be almost ready. The water in which the perlova was infused should be drained and rinsed with semi-prepared cereals. Then your soup of dried mushrooms with pearl barley will not be mucous, and the broth will remain transparent.

Which mushrooms to choose for soup?

Rozhiki or poderezozikov, mushrooms or chanterelles? What to choose to make a mushroom soup with a pearl barley made from dried mushrooms?

There can be only one advice here - be guided by your own taste. The classical variant is the white mushrooms, which give an inexpressible aroma and a delicate piquant taste. But you can also take dried champignons, chanterelles, oily, oak, white truffle, honey agarics, turtles and other kinds of mushrooms that you have prepared for the winter. It is not recommended to buy them from unfamiliar sellers. After all, you should be sure that a bunch of dried mushrooms is not poisoned, which in the dried form will be extremely difficult to distinguish.

Mushrooms must be thoroughly rinsed to remove the remains 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 from dried mushrooms with pearl barley, the recipe of which is simple enough, is prepared quickly and easily.

Take the water in which our mushrooms are soaked, pour it into a saucepan and add the potatoes cut into cubes, the bay leaf, the mushrooms cut into strips and the prepared barley. The ratio of products should be as follows:

• Dried mushrooms - 100 grams;
• Pearl barley - 1 glass;
• Potatoes -2-3 medium tubers;
• Carrots - 1 medium root vegetable;
• Onion - 1 medium sized onion.

Salt and spices of white or black pepper add to your taste. This amount of food is enough to prepare 3 liters of soup. If you like to make the first dish more dense, it is enough to reduce the amount of water.

So, we sent mushrooms, cereals, potatoes into the pan and give time for cooking for 10-15 minutes. Melt the butter in a skillet and add finely chopped carrots and onions. When the roast gets a gently golden color, it's ready. Add the cooked vegetables to the boiling soup, reduce the fire to a minimum and let the soup soak for another 10 minutes.

Did you notice that there is no meat in our recipe? Yes, yes, this soup does not need a meat broth, since the mushrooms themselves give a wonderful aroma and taste, and also provide satiety. So this is the first dish - a great option for those who are fasting or stick to a vegetarian diet.

With what to submit

This fragrant and useful mushroom soup with dried pearl barley from dried mushrooms is best served with black bread or flat cakes. Before pouring it on plates, put in them parsley and dill, you can not even cut it, but nibble on the greens with your hands. Add a spoonful of sour cream. This is a traditional soup feed. But some owners recommend to replace sour cream with fat cream. Instead of the usual fennel and parsley, you can experiment with basil or cilantro.