Barley and mushroom soup, a super comforting and fragrant dish, perfect for cold winter or autumn days, a dish that warms you up and warms your heart. A treat if, like me, you love soups and love barley. I used dried mushrooms, always available, very fragrant. If you like soups, try the lentil and spinach soup!
Let’s get to work and prepare the barley and mushroom soup together.
OTHER SOUP RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing barley and mushroom soup
- 1 cup cup pearled barley
- 1 oz oz dried mushrooms
- 6 cups cups water
- 1 stalk celery
- 2 carrots
- 1 onion
- 4 tbsps extra virgin olive oil
- to taste salt
- 1 tbsp chopped parsley
Tools
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- Pressure Cooker
- Chopper
Steps
Soak the mushrooms in 2 cups of water (taken from the indicated 6 cups) and let sit for 30 minutes. After the time has elapsed, gently squeeze them and cut them into pieces. Strain the soaking water using a fine mesh strainer or cheesecloth.
Chop celery, carrot, and onion. Sauté the chopped mixture in extra virgin olive oil. I used a pressure cooker to shorten the cooking time of the barley. Add the mushrooms and barley (previously rinsed in cool water) and let them flavor for a couple of minutes.
Pour the mushroom soaking water and the remaining water, add salt and close the pot. Cook for 15 minutes if you are also using a pressure cooker, double the time in a regular pot. At the end of cooking, flavor with chopped parsley. If it is too thick, add a little more water or vegetable broth.
Storage
You can store the soup in the fridge for two or three days.
