- We cook mushroom soup with dry porcini mushrooms. Soak them in cold water for several hours, drain the water, put the mushrooms in a saucepan with cold water, peeled onions, bay leaves and black peppercorns, put it on medium heat and cook for an hour.
- In parallel, we fry onions and carrots in light oil. Peel and cut the potatoes, wash and soak the pearl barley for 30 minutes.
- When the mushrooms are practically cooked, take them out of the broth, cut into small oblong pieces and fry in a frying pan in light vegetable oil.
- In parallel, add pearl barley to the broth and cook for 15-20 minutes.
- Add to the broth fried mushrooms, potatoes, browned carrots and onions, salt and cook for another 10-15 minutes
For many years, St had his own way of eating mushroom soup. At the age of either four, or five years, a boy called Seryozha was visiting him. When Baba Nyura poured her signature mushroom into the plates, the guest refused to eat him, demanding butter.
Seryozha not only spread the butter it on dark bread, but also threw it on the plate. The butter began to melt, spreading in intricate golden circles on the brown smooth surface of the soup. St peeped in, asked for butter for himself and set a tradition that disappeared because of medical prescriptions 40 years later.
Despite numerous experiments, we have not yet found a wine or other alcoholic drink that would perfectly match with the mushroom soup. Perhaps the most successful is a mature white Burgundy, for example, Mersault. But being lovers of the mushroom soup we do not give up and continue the search!
