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Soup with honey agarics and pearl barley

0
750
Kitchen Eastern European
Calorie content 86.9 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 2.9 gr.
Fats * 4.1 gr.
Carbohydrates* 18.5 g
* per 100 gr. product
Soup with honey agarics and pearl barley
Content

You are offered a recipe for making a simple but very tasty soup from honey mushrooms and pearl barley. These products are well combined in terms of taste and useful properties. Honey mushrooms can be taken fresh or frozen, the taste of the soup does not change from this. You will make a good first course for both fasting and PP.

Ingredients

Cooking process

step 1 out of 7
Soak the barley in cold water overnight. You can fill it with water for 30 minutes, and then boiling water for 1 hour. It will be faster this way.
step 2 out of 7
Peel honey mushrooms, rinse well and cut into pieces or leave small mushrooms intact. Pour water into a soup pot, add salt and laurel leaves and boil the prepared mushrooms in it for 20 minutes. Then discard the mushrooms in a colander, pouring the mushroom broth into the same pan.
step 3 out of 7
Put the soaked barley in the broth and cook it over low heat for 40 minutes. Peel the potatoes, wash, chop into small cubes and transfer to the barley. Cook the barley with potatoes until cooked.
step 4 out of 7
Peel the onion and carrots while the soup is cooking. Cut the onion into cubes. Grind the carrots. Heat vegetable oil in a skillet and fry the onion in it until transparent.
step 5 out of 7
Then put the grated carrots and boiled mushrooms into a skillet, sprinkle them with salt and spices to your liking and fry over low heat for 15 minutes.
step 6 out of 7
Transfer the prepared mushroom frying to a saucepan with soup, stir, cook for a few minutes and turn off the heat. Remove sample and adjust to your liking.
step 7 out of 7
Pour the cooked honey mushroom soup with barley into bowls, decorate with fresh herbs and serve for dinner.

Bon Appetit!

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