Mushroom soup by the old Russian recipe
1 cup of pearl barley,
250-300 g of cepes
butter, sour cream,
herbs, spices and salt - to taste.
Cook pearl barley about 3-4 hours on slow fire until a broth doesn't become dense. Mushrooms legs cut in circles and fry with onions on slow fire. It is better to fry on a frying pan with thick walls, then "stew" contents. Add salt. 20 minutes before end of cooking cereals put middle-sized pieces of potato, carrot and mushroom into the pan. Then add into soup contents of a frying pan and cook 2-3 more minutes. Add spices to taste. Black pepper and bay leaf will perfectly suit your mushroom soup. Add a spoon of butter.Cover and allow to stand for 20-30 minutes. Serve in deep soup plates, putting in every plate spoon of sour cream and sprinkling with parsley and fennel.