Instructions
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1
Place the mushrooms in a bowl, cover with hot water and soak for or until the caps are soft.
2
Remove and discard the hard, inedible stems, if any, chop the caps and set aside.
3
Heat the vegetable oil in a soup pot over medium heat.
4
Add the meat and cook, turning the pieces occasionally, for or until lightly crispy.
5
Add the onions and cook, stirring occasionally, for , or until softened.
6
Add the carrots, celery, reserved mushrooms, dill and barley and stir briefly.
7
Pour in the stock and water, add salt and pepper to taste.
8
Bring the soup to a simmer.
9
Cook for .
10
Add more water if you prefer a thinner soup (or if you refrigerate the soup: the barley will absorb the liquid and soup will be very thick).
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