Mushroom soup from dried mushrooms with pearl barley
6 servings
120 minutes
Mushroom soup made from dried mushrooms and pearl barley is a cozy, hearty, and aromatic dish with deep roots in European cuisine. Its history dates back to when dried mushrooms were an important part of the winter diet. The thick broth, rich in the flavor of forest mushrooms, harmoniously combines with tender pearl barley to create a pleasant texture. Sautéed vegetables—onion and carrot—add a light sweetness and richness. Bay leaf and black pepper provide subtle spicy notes. This soup is perfect for cool days, warming the soul with its rich taste. It can be served with sour cream, which softens the mushroom aroma and adds creamy tenderness. This is not just a dish but a true gastronomic journey into the world of traditional flavors.
1
Soak dried mushrooms in boiling water in a large pot overnight.
- Dried mushrooms: 100 g
2
In the morning, simmer on low heat for 1.5 hours, adding hot water as it evaporates.
3
Boil the washed pearl barley separately from the mushrooms.
- Pearl barley: 2 tablespoons
4
Finely chop and sauté onion and carrot in melted butter.
- Onion: 2 pieces
- Carrot: 1 piece
- Melted butter: 3 tablespoons
5
Remove the cooked mushrooms with a slotted spoon, carefully pour the broth into another pot (not all the way) so that all the debris stays in the first one.
6
Return the mushrooms to the broth, add sautéed onions and carrots, pearl barley, bay leaf, peppercorns, salt it and put on low heat.
- Onion: 2 pieces
- Carrot: 1 piece
- Pearl barley: 2 tablespoons
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste
7
Cut the potatoes into strips and throw them into the pot. Once the potatoes are cooked, the soup is ready.
- Potato: 3 pieces