Champignon soup with pearl barley
4 servings
30 minutes
Mushroom soup with pearl barley is a fragrant and hearty dish of Russian cuisine that combines the tenderness of mushrooms and the richness of grains. The mushrooms give the soup a rich, earthy flavor, while the pearl barley adds density and nutrition. Traditionally, this soup is prepared in the autumn-winter period when one wants to warm up and indulge in simple yet profound flavors. A light creamy note from butter and sour cream makes it especially delicate. This soup is often served with herbs and fresh bread, highlighting its natural and rustic character. It is perfect for both everyday lunch and family gatherings, providing the warmth of home cooking.
1
In a deep skillet, sauté finely chopped onion in butter or olive oil. Once it becomes soft, add finely chopped mushrooms and sauté until they release water and the water evaporates. Then add finely chopped celery and sauté together with the onion and mushrooms for another minute or two, stirring constantly.
- Onion: 1 head
- Button mushrooms: 500 g
- Celery stalk: 1 piece
- Butter: 50 g
2
After that, add finely chopped garlic and the white part of the leek, mix, and fry for a couple more minutes, stirring constantly.
- Garlic: 4 cloves
- Leek: 1 piece
3
Next, pour 1.5 liters of water (or chicken broth) over the vegetables and mushrooms, add pearl barley to the pot, salt it, and cook, stirring occasionally, for twenty minutes.
- Chicken broth: 1.5 l
- Pearl barley: 200 g
- Salt: to taste
4
Remove the soup from the heat, stir in finely chopped parsley, season with pepper, and serve with sour cream or cream.
- Parsley: 50 g
- Ground black pepper: to taste
