Mushroom soup with barley.
|Cooking time 30 minutes||Number of servings 6|
Barley grits is crushed barley. The advantage of barley grains that unlike barley, it is not subjected to grinding, so it contains more fiber. And cooked it very quickly.
Boil 2 liters of water. Potatoes finely chop. Rinse.
2-3 cloves to stick in a peeled onion (at the end of cooking, discard the onion). Everything is lowered into the water.
I cooked the soup with Portobello mushrooms. It is a kind of mushrooms.
In my land, no forests and mushrooms "harvested" in the store. But you can use any fresh mushrooms. They finely chop.
On Rast. oil to fry the mushrooms and carrots, grated on a grater.
All dipped in the soup.
Add melted cheese, oregano, salt and pepper.
When potatoes are ready, and the soup is ready.
Can be served with sour cream.