- Olive oil - 2 items. spoons
- Butter - 2 Art. spoons
- Barley - 1/2 cup
- Bulb - 2 pieces
- Champignons - 250 Grams
- Chicken broth - 1 Liter
- Carrot - 1 piece
- Salt, pepper - - To taste
- Green - - To taste
Carrots and onions are cleaned, carrots are cut into thin rings, onions are finely chopped. My champignons and sliced. We put the pan on the fire, in olive oil, melt the creamy. Add onions and barley. Cook on medium heat for 5 minutes, stirring constantly. We add mushrooms. We cook another 5 minutes. Fill the contents of the pan with chicken broth. We add carrots, salt and pepper. Bring to a boil. Once the soup boils, we reduce the fire to a minimum, cover the pan with a lid and simmer the soup for 1 hour. Every 15 minutes, open the lid to mix the soup. Then we remove from the fire and serve it to the table, sprinkling with fresh herbs. Bon Appetit!
Servings: 6