Mushroom Soup with Barley

Description

Barley is one of the healthiest grains, and it is versatile, suitable for a variety of dishes. Do not confuse it with pearl barley, which is finer and only good for porridge. In Italy, barley is used to make orzotto, but mushroom soup will be much more interesting. In this recipe, barley represents democracy, while dried porcini mushrooms embody nobility. This alliance can’t be spoiled, only enhanced: instead of store-bought broth, use homemade broth, and add a bit of butter and fragrant herbs—especially dill.

Ingredients

• Dried Chinese mushrooms - 0 oz
• Porcini Mushrooms - 20 oz
• Onion - 3 heads
• Carrot - 2 pieces
• Green peppercorns - 1 tablespoon
• Sugar - 1 tablespoon
• Thyme - 3 stalks
• Parsley - 5 stalks
• Dill - 0 oz
• Sour Cream - 5 oz
• Garlic - 3 cloves
• Pearl barley - 5 oz
• Butter - 0 oz
• Safflower Oil - 0 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Take about 50 grams of dried porcini mushrooms and soak them in cold water for one hour. The mushrooms will start to regain their shape and release some bitter aromas and flavors into the water. Drain this water, rinse the mushrooms, and then cover them with three liters of fresh water. Add an onion, one carrot, two to three sprigs of thyme, a few stalks of parsley, and a tablespoon of black peppercorns.

Step 2

Simmer for about 40 minutes after boiling on low heat, occasionally skimming off the foam. Then strain.

Step 3

In a saucepan, heat a mixture of butter and vegetable oil and sauté two onions, sliced into half-rings, along with one large carrot, diced finely. Add a pinch of sugar to enhance the flavor of the vegetables, then stir in coarsely chopped fresh white mushrooms and sauté everything together for about three to five minutes, allowing the mushrooms to absorb the oil and release their rich aroma. Add pearl barley and finely chopped garlic.

Step 4

Stirring, sauté everything for a couple more minutes, then combine with the broth, season with salt and pepper to taste, and you can also add some freshly chopped garlic – then simmer for about half an hour, until the pearl barley is cooked. Serve with chopped dill and sour cream, without any further comments. The mushrooms will speak for themselves.

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