How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)

Follow me on INSTAGRAM: [ Ссылка ]

More soup recipes:
Chicken Vegetables Soup Recipe: [ Ссылка ]


FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup

INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.

COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.


Thanks for watching! Make sure to SUBSCRIBE and click on the bell for more videos: [ Ссылка ]


Disclaimer: Some of the links are part of an affiliate program- that is; purchases through me will give me a small commission with no extra cost to you.

свернуть