Mushroom Barley Soup

Today’s menu features a classic mushroom barley soup — aromatic, hearty, and very homey. Barley makes it especially filling and thick, while mushrooms give it a rich forest flavor and aroma 

• Dried mushrooms should be rinsed and soaked in cold water for at least 2–3 hours, or preferably overnight

•  The soaking liquid can be strained and added to the soup, which gives it a deeper color and more intense flavor 

Ingredients

• 2.5 L water

• 2/3 cup barley (120 g)

• 1 medium onion

• 1 medium carrot

• 200 g fresh mushrooms (I used champignons)

• 40 g dried mushrooms

• 2 medium potatoes

• vegetable oil for frying

• salt, pepper

• fresh herbs

Steps

1. Bring water to a boil

2. Rinse barley under cold water and start cooking it

3. Chop soaked dried mushrooms into small pieces

4. Slice fresh mushrooms

5. Dice the onion, cut the carrot into half-moons, and cube the potatoes

6. Sauté onion and carrot in vegetable oil until the onion becomes translucent

7. Add dried and fresh mushrooms and cook, stirring, until the onions turn golden

8. Add the sautéed mixture and potatoes to the pot

9. Season with salt and pepper and simmer on low heat for about 15 minutes

10. Serve sprinkled with fresh herbs