If you have home harvested for the wintermushrooms, mushrooms or boletus, it is just a sin not to cook a hearty and fragrant mushroom soup with pearl of dried mushrooms. It is cooked hotter very quickly, and the taste is tender and exquisite.
Healthy Grain
Are you bored with the usual classic entrees? Then it's time to cook mushroom soup with barley of dried mushrooms. For this you have to work a little and make small blanks.
Some mistresses recommend barley dunkovernight and allow it to swell for 8-9 hours. True advice. But it is best to boil it beforehand. It is necessary to sort out the croup thoroughly, rinse thoroughly, put it in a saucepan and boil it. After that, remove the pan from the stove and wrap it in a towel. Be sure that the cereal will thoroughly infuse in just 5-6 hours and become almost ready. The water in which the barley insisted, you need to drain and again wash the semi-prepared grits. Then your soup of dried mushrooms with barley will not be slimy, and the broth will remain clear.
What mushrooms to choose for soup?
Ryzhiki or boletus mushrooms, honey agaric or chanterelles? What to choose to cook mushroom soup with barley of dried mushrooms?
The advice here can be only one -be guided by your taste. The classic version is the white mushrooms, which give an indescribable aroma and delicate savory taste. But you can also take dried champignons, chanterelles, boletus, duboviki, white truffle, mushrooms, tinder and other types of mushrooms that you have prepared for the winter. It is not recommended to buy them from unfamiliar sellers. After all, you must be sure that poisonous, which in the dried form will be extremely difficult to distinguish, will not be bothered into a bunch of dried mushrooms.
Mushrooms should be thoroughly washed to remove sand, dry twigs and other impurities, and soak them in warm water for about 3 hours. During this time they swell well.
How to cook
Mushroom soup of dried mushrooms with pearl barley, the recipe is simple enough, is prepared quickly and easily.
We take the water in which our mushrooms were soaked,pour it into a saucepan and add potatoes, bay leaf, chopped mushrooms, and barley harvested in advance, cut into cubes. The ratio of products should be:
- dried mushrooms - 100 grams;
- barley - 1 cup;
- potatoes - 2-3 average tubers;
- carrots - 1 medium root vegetable;
- onions - 1 medium bulb.
Salt and spice add white or black pepper.to your taste. This amount of food is enough to cook 3 liters of soup. If you like a thicker first course, it’s enough to reduce the amount of water.
So, we sent mushrooms, cereals to the pan,potatoes and give time for cooking 10-15 minutes. Melt butter in a skillet and add carrot and onion finely chopped. When zazharka will acquire a pale golden color, it is ready. Add the browned vegetables to the boiling soup, reduce the heat to minimum and then let the soup go for another 10 minutes.
Have you noticed that there is no meat in our recipe?Yes, this soup does not need meat broth, as the mushrooms themselves give a wonderful aroma and taste, as well as provide satiety. So this first course is a great option for those who are fasting or sticking to a vegetarian diet.
What to give
This fragrant and healthy mushroom soup with barleydried mushrooms are best served with black bread or tortillas. Before you sprinkle it on the plates, put parsley and dill in them, you can not even chop, and pick up the greens with your hands. Add a spoonful of sour cream. This is a traditional soup serving. But some bossy recommend replacing sour cream fatty cream. Instead of the usual dill and parsley, you can experiment with basil or cilantro.
