Russian Barley Mushroom Soup

Recipe by blazer380
READY IN: 1hr
SERVES: 10
YIELD: 10 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly rinse the mushrooms under cold water.
  • Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
  • Reserve the mushroom water (it will be dark in color).
  • Uniformly chop the mushrooms and return to the water.
  • Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
  • Bring to boil.
  • Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
  • While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
  • Cut up the onions and saute them in a skillet until golden.
  • Finely chop the cooked onions.
  • Chop the carrots.
  • Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
  • On low-med heat cook until the potatoes are done.
  • When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
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