Barley and Mushroom Soup Recipe

Name: Barley and Mushroom Soup Recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp olive oil; 2 Tbsp unsalted butter; 1/2 cup barley (rinsed); 2 medium onions (diced); 1/2 lb mushrooms (thinly sliced); 8 cups reduced sodium chicken broth; 1 large carrot (thinly sliced); 1/2 tsp salt; 1/4 tsp black pepper (freshly ground); 2 Tbsp parsley (or dill, finely chopped, to serve); Sour cream to serve (optional)

⏱️ 80 min 🔪 Prep: 10 min 🔥 Cook: 70 min 📊 Medium ⭐ 5.0 (25) 👁️ 4 views

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Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

6 servings

2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 cup barley (rinsed)
2 medium onions (diced)
1/2 lb mushrooms (thinly sliced)
8 cups reduced sodium chicken broth
1 large carrot (thinly sliced)
1/2 tsp salt
1/4 tsp black pepper (freshly ground)
2 Tbsp parsley (or dill, finely chopped, to serve)
Sour cream to serve (optional)

Steps

How to make Mushroom and Barley Soup:
Dice 2 onions and slice 1/2 lb of mushrooms, and thinly slicing 1 carrot.
In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.
Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.
Next, add 8 cups of chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.
Cover and simmer on low heat for 1 hour. stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.