You will need
- 300 grams fresh or frozen mushrooms;
- 100 grams of pearl barley;
- 5-6 medium potatoes;
- 1 small onion;
- 50 grams of vegetable oil,
- 3-4 sprigs of fresh parsley or dill;
- 2 Bay leaves;
- salt and freshly ground black pepper to taste.
Carefully go through the pearl barley, then rinse it under cold water. Pour cereal in a bowl or small Cup and pour a Cup of hot water. Asprivate for 1-2 hours.
Fresh mushrooms go through, wash and cut into medium size pieces. In that case, if you're cooking frozen mushrooms before slicing sure you rinse them from the frost.
Take the 3-quart saucepan, fill it with water (2.5 to 2.7 l) and put on fire, bring the liquid to a boil. Add the mushrooms and two Bay leaves and cook everything for 15 minutes, periodically removing the foam.
After a time, remove mushrooms from pan with slotted spoon. Place them on a colander in order to drain any excess liquid.
In the mushroom broth put the barley, pre-drain the water in which it was reprisals, and cook until soft, about 30-40 minutes.
Onion peel, finely chop or blend it using a blender.
50 grams of vegetable oil heat in a frying pan and fry the onions until soft, not allowing burning. Put the onions in a Cup or bowl and into the pan put boiled mushrooms and cook 7-8 minutes, stirring all the time. At the end add to the pan the mushrooms to fried onion. All salt and pepper to taste, mix thoroughly.
5-6 medium potatoes peel, wash and cut into cubes of medium size. Add the sliced potatoes and mushrooms with onions in a saucepan and, stirring, cook for another 25 minutes. Try the soup. If the dealer is completely ready and the potatoes are soft, turn off the heat and cover with a lid leaving a small gap. Otherwise, cook for another five minutes.
About 10 minutes until cooked soup salt to taste and pepper. Serve hot, adding to each plate finely chopped fresh dill or parsley.
Salt the soup at the end of cooking.