Dried Mushroom Soup with Carrots and Pearl Barley

A delicious, nourishing, aromatic soup for the family table! It took me 2 hours to make 1 liter of soup.

Recipe author

Servings:

Dried mushrooms

Pearl barley

0.5

Carrots

Celery (root)

Onion

Parsley (with root)

Bay leaf

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 6 % 2 g

Carbohydrates 75 % 24 g

133 kcal

GI: 100 / 0 / 0

Cooking method

A rich, nourishing soup is the heart of any lunch. The best pearl-barley soup, made with dried mushrooms, was the one my grandmother cooked. Large dried mushrooms hung in a garland in the pantry, waiting for the right moment — the aroma was unforgettable. I've modernized the recipe a bit by adding celery root. Celery is the foundation of light, healthy soups — and not just diet soups; this one also suits Orthodox Lenten fasting, when the food is entirely plant-based. We'll make a mushroom broth with vegetables. Peel 1 carrot, the onion, and the celery root. Don't cut the vegetables — use them whole. Boil the mushrooms and vegetables in salted water and add a bay leaf or two. The second carrot, along with the parsley root, gets roasted: rinse and peel them, cut them lengthwise in half, and put them in the oven for 15–20 minutes. Add the roasted vegetables to the broth, bring to a boil, and strain. Put the pot of mushroom broth back on the heat, pour in the pearl barley, and cook until tender. Cut the mushrooms into small pieces, add them to the soup, bring it back to a boil, and take it off the heat. Ladle the finished barley soup into bowls and sprinkle with chopped parsley.