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 Mushroom Soup with Spelt Recipe
Light, fragrant mushroom soup. It is prepared quickly and will benefit. Spelt - this ancient grain has a lighter taste than traditional whole wheat, with a pleasant nutty taste. This grain contains more fiber than modern wheat, which can help the body digest gluten more easily, reduce hypertension and increase the level of "good" cholesterol. Spelt also contains iron, calcium, magnesium and zinc. The soup is also prepared from spelt or pearl barley, the barley is pre-boiled until half-cooked.
Course First Course Dishes, Lean Food, Special Food Dishes, Vegetarian Food and Diet
Cuisine Arab Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course First Course Dishes, Lean Food, Special Food Dishes, Vegetarian Food and Diet
Cuisine Arab Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Collect all the ingredients. Rinse the cereal and fill it with hot water.
    Collect all the ingredients. Rinse the cereal and fill it with hot water.
  2. Cut the onion and carrot into small cubes.
    Cut the onion and carrot into small cubes.
  3. Cut fresh mushrooms into pieces. Finely chop the garlic. I chopped the dry mushrooms finely.
    Cut fresh mushrooms into pieces. Finely chop the garlic. I chopped the dry mushrooms finely.
  4. In a saucepan with a thick bottom, heat the vegetable oil, add the onion and carrot and fry for five minutes. Add fresh and dry mushrooms and garlic. Fry for another five minutes. Drain the water from the cereals, add to the pan, pour water or broth. Add salt and pepper to taste. Add dry parsley. As soon as it boils, turn down the heat and cook until the cereals are ready. My porridge is cooked for 15 minutes. Turn off the heat and leave the soup to infuse for 10-15 minutes.
    In a saucepan with a thick bottom, heat the vegetable oil, add the onion and carrot and fry for five minutes. Add fresh and dry mushrooms and garlic. Fry for another five minutes. Drain the water from the cereals, add to the pan, pour water or broth. Add salt and pepper to taste. Add dry parsley. As soon as it boils, turn down the heat and cook until the cereals are ready. My porridge is cooked for 15 minutes. Turn off the heat and leave the soup to infuse for 10-15 minutes.
  5. The rich, light, fragrant soup is ready. With a piece of rye bread, you can add a spoonful of sour cream to the soup.
    The rich, light, fragrant soup is ready. With a piece of rye bread, you can add a spoonful of sour cream to the soup.
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