The Mushroom Barley Soup Recipe
This simple barley soup requires only a couple of ingredients - mushrooms and herbs. We used shiitake in this recipe for their health benefits; however, you can use other fresh or dried muchrooms instead.
Equipment
- Pot
- Measuring Cup
- Chef's knife
Ingredients
- 250 g shiitake mushroom
- ½ cup of barley
- ½ onion
- spring onion
- fresh or dry dill
- fresh parsley
- fresh cilantro
- fresh kale or broccoli
- fresh basil
- ¼ carrot
- black pepper
- 2 bay leaves
- salt to taste
Instructions
- Wash the barley, soak it for 2-3 hours, and rinse again.
- In a large pot, boil three liters of water and add barley. Reduce the heat to low and cook it for 30 minutes. Usually, we add bay leaves and a piece of fresh onion when we boil the grains for soup.
- In the meantime, wash and chop shiitake coarsely. The mushroom pieces don’t need to be thin and small.
- Finely chop a piece of carrot, spring onion, dill, parsley, and other green vegetables. You can substitute spring onion with fresh chives.
- Add the mushrooms and greens to the soup. Bring to a boil again, and then reduce the heat to low. Continue to cook for 30 minutes.
- In the end, add black pepper and salt to taste.
- Serve warm. (You can add sour cream to the soup. Refrigerate the leftovers).
