Light, flavorful mushroom soup. It is prepared quickly and will bring benefits. 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 process gluten more easily, reduce hypertension, and raise "good" cholesterol levels. Spelt also contains iron, calcium, magnesium and zinc. The soup is also prepared with spelt or pearl barley, the barley is boiled in advance until it is half ready.
Collect all the ingredients.
Rinse the grits and pour hot water over them.
Cut the onion and carrot into small cubes.
Cut fresh mushrooms into pieces. Finely chop the garlic.
Dry mushrooms I finely chopped up.
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 cereal is cooked for 15 minutes.
Turn off the heat and leave the soup to infuse for 10-15 minutes.
A rich, light, flavorful soup is ready.
With a piece of rye bread, you can add a spoonful of sour cream to the soup.