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Posted on 08/05/2015 9:26:39
Re: Soup with mushrooms and pearl barley
| We always cook the soup with mushrooms it with barley, confirm, it is very tasty! |
I only cook a little differently. Of course, tastier with wild mushrooms, I dried it, pour boiling water for a few hours or at night, I have to add boiling water half a cup of milk. Fried in vegetable oil onion and pressed mushrooms, pour water, put there chopped potatoes and barley when the barley is ready in about twenty minutes, add the remaining water with milk from the park the, Salts, five minutes cook (barley is better to try the softness of before remove from heat. usually until the soup cools, it becomes even softer), pepper black pepper and all! In the spilled soup on the plates you can add sour cream.
If there are no mushrooms, I cook the same soup with cherries (they seem to me a fragrant mushroom), but naturally no longer soak, though if from the mushrooms, I always put the rice as it cooks faster). My husband prefers rice, and I, if these mushrooms, then barley. That has not yet been tried, but may, if the mushrooms to the soup, you can add mushroom cube, barely, purely for the smell.
With the carrot and parsley never tried, we must try, but in general I have never without potato soup cook, probably I have a complex.