Mushroom soup with pearl barley and potatoes

Cooking method

1. Step 1:

   

   How do you make mushroom soup with pearl barley and potatoes? Gather your ingredients. Instead of button mushrooms you can use any wild or dried mushrooms, though the prep will be different. Choose a floury potato variety so it turns out soft and tender in the finished soup.

2. Step 2:

   

   Pour boiling water over the pearl barley and let it soak for an hour. Then rinse it well and put it in the pot you'll cook the soup in. Add the measured water, bring to a boil, skim off the foam, and cook over low heat for 40 minutes.

3. Step 3:

   

   While the barley cooks, deal with the rest. Rinse the mushrooms well, pat them dry, and trim a fresh slice off each stem. Cut the prepared mushrooms into slices, half-slices, or cubes. If you're using wild mushrooms, clean them and boil them according to their type. Soak dried mushrooms for 2-3 hours.

4. Step 4:

   

   Heat the vegetable oil in a skillet. Peel the onion, cut it into small cubes, and add it to the hot oil. Fry, stirring, over medium heat until translucent.

5. Step 5:

   

   Wash, peel, and grate the carrot on the coarse side of a grater. Add it to the onion in the skillet and stir-fry a few more minutes, until the carrot softens.

6. Step 6:

   

   Add the cut mushrooms to the sauteed vegetables. Fry, stirring, until the mushrooms release their juices and nearly all of it cooks off.

7. Step 7:

   

   Wash, peel, and cut the potatoes into small pieces.

8. Step 8:

   

   Once the 40 minutes are up, add the potatoes to the barley in the pot, bring to a boil, and cook for 15 minutes until the potatoes are fully soft.

9. Step 9:

   

   Add salt and ground black pepper. Stir in the mushroom saute. Mix, bring to a boil, and take off the heat. Serve the finished mushroom-and-barley soup right away. Enjoy!