Mushroom Barley Soup

1. 1

   1. Soak porchini mushrooms overnight in 2 cups of water.

2. 2

   2. Chop soaked mushroom.

3. 3

   3. In a Dutch oven, heat a tablespoon of oil. Add onion, carrots, stit-fry until the vegetables are golden brown. Add 6 cups of water, mushrooms. Simmer for 1,5 hours.

4. 4

   4. Add dill, season to taste. Cntinue cooking for another 5-10 mins.

5. 5

   5. Serve with a table spoon of soar cream.

* Per serving · 4 servings · Values may vary.

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