When it’s raining outside, but you want comfort in the house, soup with barley and mushrooms comes to the rescue. It's reminiscent of grandma's dinner, but light, honest, and without the hidden calories. No meat, no cream, just mushrooms, pearl barley, onions and a little vegetable oil. It turns out that even children who “don’t eat soup” ask for more.
Ingredients (for 4 servings):
Dry porcini mushrooms or champignons – 100 g
Pearl barley – ½ cup
Potatoes – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Water – 1.5 liters
Bay leaf – 1 pc.
– Salt, black pepper, nutmeg – a pinch
Olive oil – 1 tbsp. l.
Fresh parsley or dill, for serving
How to cook:
- Rinse the barley and soak for 20–30 minutes.
- Boil dry mushrooms for 10 minutes, save the broth. Just cut fresh ones.
- Heat the olive oil in a saucepan and lightly fry the onions and carrots for 3-4 minutes.
- Add chopped mushrooms and cook for another 5 minutes to evaporate excess moisture.
- Pour in water, add diced potatoes and pearl barley.
- Cook over medium heat for 25–30 minutes until the pearl barley is soft.
- 5 minutes before cooking, add chopped garlic, bay leaf, salt, pepper and a pinch of nutmeg.
- Let the soup simmer for 10 minutes, covered.
Serve with herbs and a slice of rye bread.
Bon appetit!
Question and answer:
Is it possible to cook mushroom soup without meat?
Yes, and it will be even more fragrant. Mushrooms themselves provide a rich flavor, especially if you use dried porcini or wild mushrooms.
Why is nutmeg added?
It brings out the mushroom aroma, adds a warm note and makes the taste more round.
How to enhance the mushroom flavor without dried mushrooms?
Add a pinch of mushroom seasoning or a little soy sauce at the end of cooking.
