Thick soup with mushrooms and barley
By: Easy cook - Lak...
Published: Saturday, September 7, 2013 - 1:31pm

Ingredients




80 g barley
Sea salt
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

Preparation

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

About

Healthy, delicious, aromatic and low - fat soup.