Gribnoi Sup (Mushroom Soup)

Ingredients

• 4 cups beef stock
• 2 ounces dried mushrooms
• 1/2 lb fresh mushroom, finely chopped (optional)
• 2 onions, quartered
• 1 onion, chopped
• 1 large carrot, sliced
• 8 black peppercorns
• 2 bay leaves
• 4 ounces barley
• 1 tablespoon flour
• 2 small potatoes
• 2 ounces butter

Directions

1. 1

   Wash and soak the dried mushrooms overnight.

2. 2

   Use the water they soaked in and mix with the stock.

3. 3

   Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft.

4. 4

   Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir.

5. 5

   At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white.

6. 6

   Dice the potatoes and add these to the original stock.

7. 7

   Add the mushroom mixture and the creamed barley to the stock.

8. 8

   Boil for 20 minutes until the potatoes are cooked. Season to taste.