Wash dried mushrooms well in 2-3 water changes. Then pour the mushrooms with cold water and set aside for 2-3 hours.

Boil the mushrooms in this very water in a covered pan until ready. Strain the broth.

Slice the mushrooms, carrot and onion, fry in butter until golden. Boil pearl barley.

Put all the prepared products into mushroom broth, boil and add salt.

Serve the soup with sour cream and chopped dill greens.