Mushroom soup with dried mushrooms with barley

How often do you use barley in your recipes? I don't do this often, as the croup seems to me tasteless. But often in soups, it comes in handy. If you like these dishes, then read the recipe.

Ingredients

• Dried mushrooms - 50 Gram Pearl barley - 100 Gram Onions - 2 Pieces Carrots - 1 Piece Potatoes - 3-4 Pieces Bay leaf - 1 Piece Vegetable oil - 2-3 Art. spoons Salt - To taste Ground black pepper - To taste Water - 2.5 Liters Greens - To taste

Directions

1. Soak barley in water overnight, do the same with mushrooms. Then put it to simmer in a saucepan. Fry finely chopped onions and carrots in a skillet with butter (for 8 minutes).
2. Then add the washed mushrooms (in pieces) to the pan. Simmer the ingredients, stirring occasionally, for 10 minutes.
3. Add diced potatoes to the boiled broth. After 15 minutes add frying, herbs, salt and pepper. Simmer the soup for another 8-10 minutes over low heat.