Ingredients Serves 6
- 1/2 cup barley
- 1/2 cup dried mushrooms
- 1 onion
- 1 carrot
- 3 potatoes
- 2-3 tbsp vegetable oil
- 1.5 tsp salt
Place 1/2 cup of barley in a bowl and cover with boiling water. Let sit for at least half an hour.
In a separate bowl soak dried mushrooms in the boiling water for 15 minutes. Strain through a colander, reserving the liquid.
Prepare the veggies:
Peel 3 potatoes and cut them into small chunks
- Peel and dice one medium carrot
Peel and cut one large onion into cubes.
Chop the soaked mushrooms into pieces.
Place the barley into a soup pan, cover with 8 cups of water (including reserved mushroom liquid). Bring to a boil and simmer for 15 minutes.
Next, add potatoes and cook for 10 minutes.
While the barley is cooking, heat up some vegetable oil in a frying pan, stir-fry onion and carrot for 5-7 minutes over medium heat, stiring occasionally.
Place the mushrroms into a pan.
Add the veggies and 1.5 teaspoon of salt (adjust to your taste) and cook together for additional 5 minutes.
Turn off the heat, cover and let stand for 20 minutes before serving.
Serve with green onion, parsley or dill.