Mushroom soup with barley grits in a slow cooker

Category: First meal

Ingredients

Carrots, large 1 PC.
Bow, large 1 PC.
Vegetable oil 3 tablespoons
Potatoes, medium 9 pcs.
Frozen mushrooms (you can take mushrooms) 300-350 g
Barley grits 1.5 MCH
Bay leaf 2-3 pcs.
Salt 1 tsp with a slide
Hard cheese 100 g
Water 2,3 l

Cooking method

  • 1. Fry the grated carrots and chopped onions in vegetable oil until soft.
  • 2. Add chopped potatoes and barley groats there (soak the groats overnight, after rinsing 5 times with cold water)
  • 3. Fill with water and set on the mode boiling.
  • 4. After the multicooker turns off, add mushrooms and put on the mode stewing for 2 - 2 hours 30 minutes.
  • 5. Add salt, pepper and lavrushka 30-20 minutes before switching off.
  • 6. 10 minutes before the end of the program, you can add greens.
  • 7. Hard cheese was grated on a fine grater and after turning off, poured into the soup and mixed.
  • Done.

The dish is designed for

6 servings

Time for preparing:

3 hours

Cooking program:

frying, boiling, stewing

Note

The soup is obtained with a rich mushroom flavor, thickish (for those who like thinner - put 1 MCh of cereals and 6-7 potatoes). You don't have to add cheese, but I like it better with cheese.
Bon Appetit

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