Mushroom soup with pearl barley

400 g Potato

100 g onions

100 g pearl barley

80 g cream

80 g carrots

80 g white dried mushrooms

40 g ghee or vegetable oil

40 g parsley root

salt

Soak mushrooms for 3-4 hours, after which they boil in the same water. Strain the broth and boil it, add the pearl barley and cook for 40 minutes.

Fry in butter finely chopped roots and onions, mushrooms, chop, potatoes cut into cubes.

Add prepared ingredients into the soup and cook until done.

Before serving, add the cream to the soup.