white eagle mushroom & barley soup

How To Make white eagle mushroom & barley soup

• 1

  In a small bowl, soak mushrooms in hot water for 20 minutes, drain, reserve liquid, chop mushrooms.
• 2

  In a large pot, saute onion and leek in butter until soft.
• 3

  Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover. Simmer for 1 hour.
• 4

  Add potatoes, bay leaves and mushrooms, cover, cook for 20 minutes.
• 5

  place sour cream in a bowl, mix a small amount of soup in it , and then pour into pot of soup.
• 6

  Heat but do not boil.
• 7

  Garnish with dill and serve.
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