Ingredients

dry porchini mushrooms, 3 oz, soaked overnight

pearl barley, 6 oz

1 large onion, chopped

2 medium carrots, chopped

1 tablespoon of chopped fresh dill

2 tablespoons of canola oil for frying

salt, pepper

1/2 cup soar cream to serve

Preparation

  1. Soak porchini mushrooms overnight in 2 cups of water.
  2. Chop soaked mushroom.
  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. Add dill, season to taste. Cntinue cooking for another 5-10 mins.
  5. Serve with a table spoon of soar cream.