Take small mushrooms and fry them until golden brown in a very small amount of oil.
Finely chop the celery, onions and carrots and fry in the same pan where the mushrooms were cooked.
Put chopped potatoes, vegetables, ginger and barley in a pan. Pour in water and cook for 30 minutes.
Add mushrooms to the soup.
Salt and pepper to taste and add chopped greens. Let stand under the lid for 10 minutes and serve.