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  • Thick soup with mushrooms and barley

    1 vote
    Thick soup with mushrooms and barley
    Prep: 10 min Cook: 50 min Servings: 4
    by Easy Cook - Laka kuharica
    509 recipes
    >
    Healthy, delicious, aromatic and low - fat soup.

    Ingredients

    • 80g barley
    • Sea salt
    • 30g mushrooms, dried porcini or black trumpet
    • 400g mushrooms, button, cut into small pieces or slices
    • 2 tbs olive oil
    • 100g onion, chopped
    • 2 cloves garlic, chopped
    • 1.2 l water
    • 1 tbs Vegeta Natur (or similar seasoning)
    • 1 tbs fresh parsley leaves, chopped
    • 1 tbs fresh celery leaves, chopped
    • 1 tbs fresh mint leaves, chopped

    Directions

    1. Wash the barley and cook in boiling, lightly salted water for about 30 minutes. Strain.
    2. Meanwhile, let the dry, sliced mushrooms stand in warm water for 30 minutes. Drain excess water.
    3. Sauté onion in hot olive oil, add the prepared mushrooms (dry and fresh) and simmer until all the liquid has evaporated.
    4. Add garlic, cooked barley, water and Vegeta Natur, stir, bring to the boil. Cover and cook over low heat for about 20 minutes.
    5. Serve sprinkled with fresh parsley, celery and mint.
    6. Easy recommendation: you can prepare the soup with fresh porcini mushrooms (100 g). Clean the mushrooms, wash and chop them into small pieces. Continue to prepare with step 3

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