Made with dry or fresh mushrooms or a combination of thereof it is one of the tastiest soups ever. Surprisingly dry mushrooms are more fragrant than fresh ones, adding depth and intensity to the flavor.
Ingredients ( the amounts may and should vary, depends on what you have):
- Dry mushrooms 1.5 cup
- Carrots – 2 medium
- Celery – 1 stick
- Parsnip – 1/2 root
- Sweet pepper – 1 or 2 small ones
- Barley – 1/3 cup
- Milk – about 1/4 cup (optional, or if you don’t watch calories – add some cream)
Directions:
- Place dry mushrooms into a bowl with room temperature water for several hours or overnight
- Rinse mushrooms and finely chop, but preserve water, it adds flavor to the soup
- Strain mushroom water through paper towel to separate dust, you may see it in the bottom of the bowl, that’s to discard.
- Finely chop vegetables – carrots, celery, parsnips etc.
- Pour about 6 cups of water into a pot, put the pot on medium high heat, add half of tsp of salt
- Put chopped mushrooms into the pot, bring to a boil
- Scoop the foam when boiling
- Add barley, cook for 15-20 minutes or till al dente
- When barley is al dente add vegetables to the pot
- Keep scooping the foam if needed
- Cook for another 10-15 minutes till everything is cooked
- Add milk or cream (optional), bring to a boil, check for salt adjust as needed
- Add some pepper and nutmeg to taste
- Garnish with chopped parsley
- The soup is ready
