373 30 минут 6 порции
Mushroom soup with barley.
Ingredients for Mushroom soup
- Mushrooms - 300 g
- Potatoes - 2 PCs
- Carrots - 1 piece
- Onion - 1 piece
- The processed cheese - 2 PCs
- Barley groats - 3 tbsp.
- Black pepper
- Carnation - 3 PCs
- Vegetable oil - 1 tbsp
Step by step instruction of cooking Mushroom soup
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.