White mushroom soup with pearl barley and sour cream

6

Cook at home by recipe of the kitchen! Delicious mushroom soup initially made in the Russian oven.

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Ingredients

0/14 ingredients

70.09

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Bon appetit, I hope you had fun with us!

Steps

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  1. To sort out mushrooms, to clear of garbage and to wipe of dirt wet towel.
  2. Scrape off the legs with a knife and separate from the hats.
  3. Pearl barley grains selected from garbage and washed are poured cold water.
  4. Bringing to a boil you need to boil for about 4 hours until soft, maintaining fluid level.
  5. During the cooking process, the broth should thicken.
  6. Dice the carrots.
  7. Finely chop the onion and fry in vegetable oil with finely chopped legs from mushrooms to readiness.
  8. Mushroom caps if they are big cut into large beautiful pieces. If the hats are small, you can cook them whole.
  9. Peel and dice the potatoes.
  10. Carrots – sliced.
  11. Lower the potatoes into the pearl barley broth, after 5 minutes carrot.
  12. After another 5 minutes, mushroom caps. To salt.
  13. Also add bay leaf and pepper.
  14. Cook for 20 minutes.
  15. 10 minutes before ready to put in the soup fried legs with onions.
  16. Put the butter in the soup, let it boil for 1 minute and turn off the fire.
  17. Pour the chopped greens into the soup, close the lid with a lid and withstand another 20 minutes.
  18. Serve sour cream soup
Keywords:
  • mushroom
  • pearl barley
  • soup

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