My supervisor is from Russia and passed this recipe on to me. I made it this weekend with my chanterelle haul. I used green onions instead of chives because I had them. Yummy. The dill adds a nice flavor.
Russian Mushroom Barley Soup
- ¼ cup barley, pearled
- 8 cups water
- 2-3 potatoes, peeled and chopped
- 3-4 strips bacon
- 1 onion, finely chopped
- 8 oz mushrooms, chanterelles (or any other)
- salt, pepper
- fresh herbs (dill, chives, etc), minced
- Rinse the barley. Place the water and barley into a medium pot. Season with salt, bring to a boil, reduce to a simmer and cook for about 20 minutes.
- Add the potatoes and continue cooking at a simmer until the potatoes are tender.
- Meanwhile, cut the bacon into small pieces, lardons. Cook on medium heat in a skillet until crisp. Drain on a paper towel.
- Pour out all but about 1 Tablespoon of the bacon grease. You can pour it all out and add about 1 Tablespoon of butter to the skillet. Add the mushrooms, season with salt and cook on high heat. The mushrooms will exude a lot of liquid, keep cooking on high heat until all the liquid evaporates and the mushrooms are golden.
- Add the onions, season with salt and pepper. Continue cooking on medium heat until the onions are tender and just beginning to turn golden.
- Add to the soup and continue cooking until the potatoes are tender. Garnish with the bacon and fresh dill and chives. Serve with sour cream.