Mushroom Soup
Ingredients
- 10-12 large dried porcini (caps only if possible)
- 1 onion, whole
- 1 medium-sized carrot, whole
- a handful dried roots, such as celery, parsley, etc. (they are sold
- as Suppengewurz in Germany)
- 1 4/5 ounce pearl barley (large-sized)
- 3-4 medium-sized potatoes, cubed
- 2.5-3.3 quarts water
- salt and pepper to taste
Instructions
Soak porcini in cold water overnight. Chop the mushrooms, put in a pot with water. Strain the soaking liquid and add it to the soup. Bring to the boil over medium heat. Add onion, carrot and dried roots and simmer for 30-40 minutes. Add pearl barley and continue to cook until it's almost ready. Remove onion and carrot from the soup and discard. Try for seasoning and add any if required. Add the potatoes and cook until they are ready. Serve with a dollop of sour cream in each plate.