Barley Soup with Vegetables

The rolled barley covered by water to swell for about 12 hours.

Drain and simmer in 2/3 of the beef broth for 1 1/2 hours at low heat.

Soak dried mushrooms in a little lukewarm water, clean fresh mushrooms and cut them into slices.

Peel, rinse and dice the onions, vegetables and potatoes.

Heat the oil in a large saucepan and fry the onions until translucent.

Add the rolled barley with the cooking liquid and the rest of the beef broth. Add the mushrooms, the vegetables, the potatoes and the bay leaf spice and cook everything together at low temperature with the lid closed for about 30 minutes.

Remove the bay leaf spice. Season the soup with salt and pepper. Rinse the dill or parsley, drain and chop finely. Serve the soup sprinkled with plenty of kitchen herbs.

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