Mushroom vegetable soup with pearl barley

50 g dried mushrooms

2 average tuber

1 onions

1 the average carrot

? glass pearl barley

2-3 tbsp. vegetable oil

Bay leaf

green onions

black pepper

salt

Cereal rinse, drain in a colander.

Water in a saucepan, bring to a boil, set a colander with barley above the water, cover, reduce the heat to medium, steamed groats half an hour.

Rinse the mushrooms, pour boiling water for 5 minutes and leave to drain the water again to rinse, pour 4 cups of boiling water and again leave on for 10 minutes, then drain the mushrooms in a colander, chop sticks, the remaining strain the infusion.

Infusion, bring to boil, put steamed pearl barley, pepper and salt, boil for 20 minutes

Peel, dice the potatoes, put in the soup, cook for 10 minutes

Small cubes chop the onion and carrot, fry in a pan with vegetable oil 3-4 minutes, add the mushrooms, put all of 5 minutes over moderate heat.

Add vegetable mixture into the soup, put the Bay leaf, cook the soup for another 5 minutes

Next mushroom vegetable soup with pearl barley remove from heat, cover and leave for 10 minutes before serving, to insist, when applying to add to the soup with chopped green onions.