Canned mushroom soup with pearl barley

Step-by-step cooking

1. Step 1:

   

   First of all, prepare the pearl barley. It must first be rinsed, then boiled in slightly salted water until ready. Cook the pearl barley separately so that the broth in the soup does not become cloudy in the future.

2. Step 2:

   

   While the pearl barley is cooking, prepare everything else for the soup. Peel potatoes, carrots and onions. Wash tomatoes, greens and peeled vegetables.

3. Step 3:

   

   Cut the carrot into cubes, you can grate on a coarse grater. Cut the onion into small pieces.

4. Step 4:

   

   Cut tomatoes and potatoes into small cubes. You can remove the skin from the tomato beforehand. To do this, make a cross-shaped incision on the tomato, first pour boiling water over the tomato for a few seconds, then dip it in cold water and remove the skin without difficulty.

5. Step 5:

   

   Heat vegetable oil in a saucepan with a thick bottom. Fry the carrots and onions over high heat, stirring continuously for about one minute.

7. Step 6:

   

   Add canned champignons to the fried onions and carrots. I came across small mushrooms, if you have larger champignons, then they need to be cut into two or four parts. Fry everything together, stirring, for about three to five minutes.

8. Step 7:

   

   Then put the tomato in the pan. Mix everything and simmer on high heat for about two to three minutes.

9. Step 8:

   

   Add the potatoes to the pan and pour the broth. Chicken broth was used in the recipe, but you can cook the soup with vegetable or meat broth. You can also use simple boiling water. After boiling, reduce the heat under the pan to medium and leave the soup on the stove under a half-closed lid for 15 minutes (until the potatoes are fully cooked.)

10. Step 9:

    

    Then add the finished pearl barley, bay leaf and salt the soup to taste. Leave to cook for five minutes.

11. Step 10:

    

    Send finely chopped greens at the end of cooking, make the fire to the maximum. After boiling, turn off the stove, cover the pan with a lid and leave the soup to brew for at least 15 minutes.