Mushroom Soup with Pearl Barley is a comforting dish that brings the earthy flavors of the forest to your table. This hearty soup is filled with the robust taste of mushrooms and the richness of pearl barley, making it a satisfying choice for any meal. Easy to prepare, it’s a wonderful addition to your lunch or dinner.
Mushroom Soup with Pearl Barley
150kcal
Ingredients
main ingredients
- 300 g mushrooms Use fresh or dried mushrooms for a rich flavor.
- 100 g pearl barley Soak in water for a few hours before cooking.
vegetables
- 2 potatoes Peel and cube.
- 1 carrot Dice or grate.
- 1 onion Finely chop.
liquids
- 2 l water You can use broth for a richer flavor.
seasonings
- to taste salt Add during cooking.
- to taste black pepper Whole peppercorns can be added for aroma.
- to taste fresh herbs (parsley, dill) Add at the end for freshness.
Method
main steps
- In a large pot, bring water to a boil, add the pearl barley and cook over medium heat for 30 minutes.
- Add the diced potatoes, carrot, and onion. Cook for another 15 minutes until the vegetables are tender.
- Meanwhile, prepare the mushrooms: slice them and sauté in oil until golden brown.
- Add the sautéed mushrooms to the pot, stir, and simmer for another 10 minutes.
- Season with salt, pepper, and herbs. Let the mushroom soup sit for 5-10 minutes before serving.
Notes
Chef's Tips: Feel free to use a variety of mushrooms to explore different flavors. The soup can be stored in the fridge for up to 3 days; reheat before serving. For a deeper taste, substitute water with broth. Avoid overcooking the vegetables to maintain their texture.
Private Notes
Tried this recipe?
Let us know how it was!The consistency of the soup directly depends on how the grains are prepared. I’ve gathered the main rules in my article on how to cook grains properly.
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