Thick soup with mushrooms and barley
80 g barley
30 g dried porcini or black trumpet mushrooms
400 g button mushrooms, cut into small pieces or slices
2 tbs olive oil
100 g 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
Wash the barley and cook in boiling, lightly salted water for about 30 minutes. Strain.
Meanwhile, let the dry, sliced mushrooms stand in warm water for 30 minutes. Drain excess water.
Sauté onion in hot olive oil, add the prepared mushrooms (dry and fresh) and simmer until all the liquid has evaporated.
Add garlic, cooked barley, water and Vegeta Natur, stir, bring to the boil. Cover and cook over low heat for about 20 minutes.
Serve sprinkled with fresh parsley, celery and mint.
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