Mushroom soup with pearl barley

Ingredients (serves 4)

• Mushrooms (button)400 g
• Potatoes (raw)400 g
• Pearl barley (dry)50 g
• Carrot100 g
• Onion100 g
• Sour cream 20%40 g
• Rapeseed / sunflower oil10 g
• Rye bread (4 slices)140 g

Also: Dried mushrooms (optional), bay leaves, dill, salt, pepper, water (~1.5 l)

Method

1. Get ready: rinse the barley. Peel and dice the potatoes, finely chop the onion, grate the carrot and slice the mushrooms.
2. Bring a large pan with 1.5 l water to the boil over high heat (about 8 min). Add the barley, bay leaves and dried mushrooms, if using. Cook over medium heat for 20 min.
3. While the barley cooks, heat 1 tbsp oil (10 g) in a frying pan over medium heat. Fry the onion, carrot and mushrooms for 8 min, until the mushroom liquid has evaporated.
4. Add the potatoes and fried vegetables to the pan. Cook over medium heat for another 15 min until the potatoes are soft.
5. Remove the bay leaves, and season with pepper and a little salt.
6. Add a spoonful of sour cream to each bowl (40 g for the whole pot) and sprinkle with dill. Serve with rye bread.
7. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.