Soup with pearl bar and mushrooms is a great way to enjoy the taste and aroma with health benefits. This soup is rich in nutrients, and it is ideal for fasting if it is cooked without meat.
Recipe for mushroom soup with pearl barley
Ingredients:
- 100 g of dried white mushrooms;
- 3.5 cups of hot water;
- 2 liters of beef, chicken or vegetable broth;
- 1 glass of pearl barley;
- 2 cups of sour cream;
- 2 tablespoons of flour;
- salt and pepper;
- sour cream for garnish;
- parsley greens for decoration (optional).
Soak mushrooms in hot water in a large, heat-resistant bowl. Allow to stand for 1 hour. Rinse mushrooms well to remove sand and leave for about an hour.
Take the mushrooms out of the water, cut into large pieces and set aside in another bowl.
Boil the water in a saucepan and add the pearl barley. Cover and bring to a boil. Reduce the heat and simmer under the lid for about 1 hour.
In a medium bowl, mix sour cream, flour and a small amount of hot broth. Pour the contents of the bowl into a hot soup, stirring constantly over medium heat until it reaches the boil. Add the condiments.
Remove the soup with pearl barbecue and mushrooms from the fire and serve with sour cream and parsley.
How much to cook a pearl barley in a soup?
To make pearl friable croup, add 1 cup of pearl barley, a pinch of salt and 2 cups of water to the pan. Bring everything to the boil. Reduce the heat, cover and cook for about 30 minutes (until softening until the water is absorbed).
Prepared by this recipe, the groats are ideal for provenco mushroom soup with pearl barley. which is brewed from fresh champignons.
Recipe for mushroom soup with pearl barley
Ingredients:
- olive oil;
- 1 Bulgarian pepper of medium size;
- 500 g fresh champignons;
- 2 crushed cloves of garlic;
- 1 medium bulb;
- 3 cups (0.75 liters) of chicken broth or light vegetable broth;
- 1.25 cups of prepared pearl barley;
- 2-3 tbsp. l. soy sauce;
- 2-3 tsp. toasted sesame oil;
- 20 g freshly chopped thyme (or 1 tsp dried thyme);
- 10 grams of sliced fresh sage (or 1/2 tsp dry sage);
- chopped onions for garnish.
Rinse the mushrooms well to remove the sand. Take the mushrooms out of the water, cut into large pieces and set aside in another bowl.
In a large saucepan, heat olive oil over medium heat. Add mushrooms, a few pinch of salt and a little freshly ground pepper.
In the same saucepan, heat some more oil over medium heat. Add the onion, and fry until soft and golden. This will take you about five minutes. Add the boiled barley, two tablespoons of soy sauce and broth. Bring to a boil. Put the mushrooms back into the pan and cook over medium heat for another two to three minutes. Remove from heat, add sesame oil, and seasonings to taste. At this point, you can add another tablespoon of soy sauce or sesame oil.
Mushroom soup with pearl bar serve to the table with chopped green onions, thyme and sage.