Mushroom Barley Soup Recipe
- 3 tablespoons Olive oil
- 1 Onion, chopped
- 3 cloves Garlic, crushed
- Celery, chopped
- 2 Carrots, diced
- 1 Potato, diced
- 300g White button mushrooms
- 60g Dried porcini mushrooms
- 1 cup (200g) Pearl barley, rinsed
- 2.5L Water/stock
- Salt to taste
- Pepper to taste
- 1 teaspoon cumin
- 1-2 teaspoons thyme
- 2 tablespoons Parsley, chopped (optional)
- I a bowl place dried mushrooms, pour1-2 cups of how water and allow to soak for 20 minutes.
- Meanwhile start making the soup: in a large pot heat olive oil, add chopped onion and fry until slightly golden, add crushed garlic, chopped celery and diced carrots and fry for 3-4 minutes. Add chopped white button mushrooms and cook until the mushrooms are softened, about 8-10 minutes.
- Drain soaked mushrooms, chop them and add to the pot, add chopped potato, pearl barley. Add the mushroom soaking liquids, and 2.5L of water.
- Season with salt, pepper, cumin and thyme. Bring to a boil, reduce the heat to low, cover with a lid and simmer until the pearl barley are cooked to al dente, about 20-25 minutes.
- Check the seasoning, if needed add spices. Turn the heat off and add chopped parsley (optional).
- Serve!
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Best soup I've ever made. Highly recommended!!!
ReplyThere’s 2 places where it says add the potatoes, which is right? And does adding up to 2 cups soaking liquid plus 2.5 liters stock make too much liquid?
ReplyThe second time is correct. I just fixed it. No, it's not too much.
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