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Mushroom Soup Recipe


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     Mushroom Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

5 potatoes
3 parsnips
4 carrots
1 onion
1 leek
200g dried porcini or wild mushrooms
150ml cream (12%)
2 bags of barley (in bags for cooking) (200g)
2 processed mushroom flavoured processed cheese(100g)
fresh parsley for garnish
salt, pepper

We break mushrooms into small pieces and soak for at least an hour in small amount of water. Peel the onion and blacken it with a kitchen hand torch. Peel the vegetables, place them along with blackened onion in big pot and cover with 2.5 liters of water - cook until tender, for about 40 minutes. Once cooked discard the onion, dice vegetables and set aside. Now add into boiling broth mushrooms along with water that they were soaking. Cook for around 20 minutes. Season with salt and pepper.
Cook barley in bags in a separate pot (according to the instructions for around 12 minutes). Drain and add to the broth along with vegetables and mushrooms. Place on a small heat, stir all the ingredients and add diced processed cheese, leave on heat for around 2, 3 minutes. Ladle some soup into the cup and mix well with cream. Than add this mixture back to the pot and stir to ensure there is no lumps. Season with salt and pepper and garnish with fresh parsley. Serve with fresh bread.

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