Mushroom soup with pearl barley and fresh herbs


Mushroom soup with pearl barley and fresh herbs

Mushroom soup with pearl barley and fresh herbs

Ingredients:

1 tablespoon olive oil
1 sweet onion, thinly sliced (onion will also work)
230гр brown mushrooms (or regular), cut into slices a little more than 5mm
1 zucchini medium size sliced into circles the thickness of a little more than 5mm
4 cloves of garlic, pulp
1 stalk celery, finely chopped
1 medium-sized tomato, chopped into cubes
3/4 Cup uncooked pearl barley
6 cups vegetable broth
black pepper
1/2 teaspoon salt
3 tablespoons fresh finely chopped dill
3 tablespoons fresh chopped cilantro
3 tablespoons fresh finely chopped Basil
2 tablespoons fresh finely chopped thyme

Preparation:

1. Put on medium heat pan (about 3.5-4 liters). Adding a pinch of salt, saute the onion in olive oil about 5 minutes, or until the onions are translucent.

2. Add the mushrooms and zucchini and cook 5 minutes, or until they are slightly soft, and a small part of the moisture will be gone. Add the garlic, stir and fry for a minute.

3. Add celery, tomato, pearl barley, broth, pepper and salt. Cover and bring to a boil. Once boiled, reduce the heat, add dill, coriander, Basil and cumin, toss gently, then cover and cook 10 minutes or until grits are soft. Add salt and spices to taste. To improve the taste and make the soup more fragrant, allow to stand at least 10 minutes, without covering with a lid

4. Serve, topped with the greens.

Bon appetit!

Mushroom soup with pearl barley and fresh herbs

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