Healthy mushroom soup with pearl barley
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 800, total fat 15 G., saturated fats 4 G., proteins 28 G., carbohydrates 148 G., fiber 18 G., cholesterol 7 mg, sodium 1821 mg, sugar 12 G.
Calories 800, total fat 15 G., saturated fats 4 G., proteins 28 G., carbohydrates 148 G., fiber 18 G., cholesterol 7 mg, sodium 1821 mg, sugar 12 G.
If you're looking for a delicious, healthy, and filling dish for cool weather, this dried mushroom and barley soup is one of the best options. The barley adds a nutty flavor, a little flour helps thicken the broth, and the dried porcini mushrooms add a meaty, umami-rich texture. If you have fresh mushrooms on hand (like button mushrooms), you can also add them to the soup for an even richer flavor. This nutritious vegetarian dish is sure to please everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 30 g dried porcini mushrooms (about 1 cup)
- 3 cups of boiling water
- 2 tbsp. l. olive oil
- 2 medium carrots, finely diced
- 1 medium onion, diced
- 200 g of mushrooms, thinly sliced (optional)
- 4 cloves garlic, crushed
- 2 tbsp sherry vinegar
- 1 tbsp tomato paste
- 1 tbsp flour
- 0.5 tsp dried thyme
- 1 cup pearl barley
- 4 cups lightly salted vegetable or mushroom broth
- 1/4 cup sour cream, for serving
- Chopped fresh parsley, for serving
- 4 slices white bread with crust, for serving
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Recipes with similar ingredients: porcini mushrooms, champignon mushrooms, carrot, pearl barley, sherry vinegar, tomato paste, thyme, sour cream
Cooking the dish according to the recipe:
- Place the dried mushrooms in a medium bowl and pour boiling water over them. Let sit for about 15 minutes until the mushrooms swell and soften. Strain the liquid through a fine sieve; discard. Coarsely chop the porcini mushrooms and set aside.
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots, onion, mushrooms, if using, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until all the vegetables are softened and the mushrooms are golden brown, 8-10 minutes.
- Add the garlic, 1 tablespoon of vinegar, and tomato paste to the pan and continue cooking, scraping up any browned bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until the flour dissolves, about 1 minute.
- Add the pearl barley, broth, reserved mushroom liquid, and porcini mushrooms, 0.5 teaspoon salt, and a few grinds of black pepper. Bring to a boil, then reduce heat, cover, and simmer until the pearl barley is tender and the soup has thickened and reduced slightly, 30-35 minutes.
- Season the soup with salt and pepper to taste. Add the remaining 1 tablespoon of vinegar and ladle the soup into four bowls. Drizzle with sour cream, sprinkle with parsley, and serve with a slice of bread for dipping.
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