Mushroom soup

Mushroom soup

Category: First meal

Ingredients
For 1.8 liters of water:
Champignon	500 g
Potatoes	5-6 pcs.
Onion	1 small
Bulb	1 large
Carrot	1 medium
Pearl barley	3 tbsp. l.
Liquid (drinking) cream	200 ml
Frozen spinach preferably but you can do without it

Cooking method

• Fresh mushrooms (cooked with both forest brown and regular), wash, cut into slices.
• Rinse the barley, pour cold water, bring to a boil, rinse again.
• In boiling salted water, throw barley, diced potatoes, half of the prepared mushrooms. Bring to a boil, remove the foam, add a very, very finely chopped small onion.
• Heat the vegetable oil in a frying pan and fry the remaining mushrooms in it until golden brown (evaporate the liquid, of course).
• To the mushrooms add a large onion, cut into cubes, carrots (grate on a coarse grater). Fry everything together until golden brown. Add the finished frying to the pan.
• When the potatoes and barley are almost ready, add a few scoops of spinach ice cream and liquid (drinking) cream (200 ml). Bring to taste, add chopped parsley (no dill !!!).
• Insist for at least 30 minutes and serve with sour cream.
• I usually cook this soup in water, but the broth remained a couple of times, it was a pity to pour it out and I cooked the soup in broth. As for me, no difference.

[Stelochka]

Stelochka, I cook this soup more than once, but I forget to thank. It seems easier - to cook soup ?! But exactly according to your recipe, it "sounds" quite differently. Delicious!
Thank you!!!!

Thanks for your recipe. I will cook a second time, but now the households are asking for no cream, they do not really like them in the soup. And I really liked the combination of mushrooms + cream.

Helen, to health and thanks for the tip!

For me mushrooms + cream or sour cream = my favorite combination.