We break mushrooms into small pieces and soak for at least an
hour in small amount of water. Peel the onion and blacken it with a
kitchen hand torch. Peel the vegetables, place them along with
blackened onion in big pot and cover with 2.5 liters of water -
cook until tender, for about 40 minutes. Once cooked discard the
onion, dice vegetables and set aside. Now add into boiling broth
mushrooms along with water that they were soaking. Cook for
around 20 minutes. Season with salt and pepper.
Cook barley in bags in a separate pot (according to the
instructions for around 12 minutes). Drain and add to the broth
along with vegetables and mushrooms. Place on a small heat, stir
all the ingredients and add diced processed cheese, leave on heat
for around 2, 3 minutes. Ladle some soup into the cup and mix
well with cream. Than add this mixture back to the pot and stir to
ensure there is no lumps. Season with salt and pepper and garnish
with fresh parsley. Serve with fresh bread.
Originally Submitted
12/18/2012
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