Mushroom Soup Recipe
This year we have an abundance of mushrooms. In the markets in buckets of aspen, boletus, dry pears, buttermilk and of course autumn honey mushrooms. In my opinion, this year mushroom preparations will do everything. I offer you, my dear, a recipe for soup from autumn honeydew. Delicious, rich with the smell of forest and wild mushrooms.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Soak 3 tablespoons of pearl barley in water for 20-30 minutes.
  2. Wash the honeydew in cold water.
  3. Large mushrooms cut into small pieces, small mushrooms can not be cut. Add 2.5 liters of water to the pot and add the honeydew to the cold water. Put the pan on medium heat, bring to a boil, remove the foam. Cover the pot and cook the mushrooms over low heat for 5-10 minutes. Then add the washed pearl barley and cook the mushrooms and grits until the grits are half cooked.
  4. While the pearl barley and mushrooms are cooking, you can start sauteing carrots and onions. Add the butter (1 tablespoon) to the pan, add the onion chopped into half rings (1 PC.) and the carrots cut into strips. Saute the onion and carrot until light Golden brown.
  5. Potatoes (2 PCs.) cut into cubes. Add the potatoes to the mushroom broth and cook the potatoes until tender. Then add the sauteed onions and carrots, add marjoram, salt and ground black pepper to taste, add Bay leaf. Let the soup boil for a few more minutes and remove from the heat. Let stand for 10-15 minutes.
  6. If desired, add fresh parsley and dill, add sour cream.
  7. Bon Appetit!
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