Mushroom Barley Soup
A hearty soup made with pearl barley, mushrooms and vegetables, often cooked during the cold season.
Ingredients
- Pearl barley 150 g
- Button mushrooms 300 g
- Potatoes 3 pcs
- Carrot 1 pc
- Onion 1 pc
- Vegetable oil 2 tbsp
- Salt to taste
- Bay leaf 1 pc
We add only what we sell. The rest is up to you.
Method
- Soak the pearl barley in cold water for 1 hour, then rinse.
- Chop the onion and carrot, then sauté in vegetable oil until soft.
- Add the sliced mushrooms and fry for another 5 minutes.
- Put the barley into a pot of boiling water and cook for 20 minutes.
- Add the diced potatoes, the sautéed vegetables with mushrooms, and the bay leaf.
- Simmer the soup for another 15-20 minutes until the potatoes and barley are tender, then season with salt to taste.
