Mushroom soup

Mushroom soup

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  1. Champignons 500 gr
  2. Dried mushrooms 1-2 handfuls
  3. Barley 1/2 cup
  4. Onion 800 gr
  5. Carrot 1 medium
  6. Nutmeg 1/2 tsp
  7. 1/4 tsp chili flakes
  8. Pepper to taste
  9. Salt to taste
  • Main Ingredients Mushrooms, Pearl Barley


Soak dried mushrooms overnight.
Rinse the barley and cook for 45 minutes.
Peel the potatoes, cut into cubes and boil separately. Grate the carrots on a coarse grater. Peel the mushrooms and chop. Fry the onion in a saucepan until transparent. Add carrots. Add mushrooms, nutmeg, chili flakes, salt, pepper. Fry until liquid evaporates. Add soaked dried mushrooms, barley, potatoes. Mix.
Add 1.5-2 liters of water. Bring to a boil, cook for 10 minutes. Remove from fire. Give a little insist. Serve with sour cream.