Mushroom-barley soup

Mushroom-barley soup

Based on 18 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"There is no better soup to announce the arrival of mushroom season than this. It would be the best if you have the chance to forage for the mushrooms yourself but you can also easily choose dried mushrooms any time of the year."
Difficulty
Easy 👌
Preparation
100 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
25 g
dried porcini mushrooms
½ l
water (lukewarm)
100 g
barley
½ clove
garlic
3 sprigs
thyme
1 tbsp
olive oil
1 tbsp
unsalted butter
10 ml
sherry
62½ ml
white wine
½
star anise
½
Parmesan rind
salt

Utensils

bowl (large), cutting board, knife, 2 pots, spatula

Nutrition per serving

Cal280
Fat18 g
Protein8 g
Carb14 g
  • Step 1/4

    Soak the dried porcini mushrooms in lukewarm water. Drain the mushrooms, saving the soaking water for later. Roughly chop soaked and drained porcini mushrooms. Slice brown mushrooms. Finely chop the shallots and garlic. Remove thyme leaves from sprigs.
    • 25 g dried porcini mushrooms
    • 75 g brown mushrooms
    • shallots
    • ½ clove garlic
    • 3 sprigs thyme
    • bowl (large)
    • cutting board
    • knife

    Soak the dried porcini mushrooms in lukewarm water. Drain the mushrooms, saving the soaking water for later. Roughly chop soaked and drained porcini mushrooms. Slice brown mushrooms. Finely chop the shallots and garlic. Remove thyme leaves from sprigs.

  • Step 2/4

    Heat olive oil and butter in a pot. Fry shallots, garlic, and brown mushrooms briefly. Add porcini mushrooms and barley, fry briefly, then deglaze with sherry. Add white wine and porcini mushroom water, star anise, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat and let simmer for approx. 45 min.
    • 1 tbsp olive oil
    • 1 tbsp unsalted butter
    • 100 g barley
    • 10 ml sherry
    • 62½ ml white wine
    • ½ star anise
    • ½ bay leaf
    • ½ Parmesan rind
    • pot
    • spatula

    Heat olive oil and butter in a pot. Fry shallots, garlic, and brown mushrooms briefly. Add porcini mushrooms and barley, fry briefly, then deglaze with sherry. Add white wine and porcini mushroom water, star anise, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat and let simmer for approx. 45 min.

  • Step 3/4

    In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.
    • 2 eggs
    • pot

    In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.

  • Step 4/4

    When the barley is cooked, remove the bay leaf, star anise, and Parmesan rind. Season the soup with salt, pepper, and lemon juice. Stir in thyme leaves and serve a boiled egg with each bowl. Enjoy!
    • salt
    • pepper
    • ¼ lemon

    When the barley is cooked, remove the bay leaf, star anise, and Parmesan rind. Season the soup with salt, pepper, and lemon juice. Stir in thyme leaves and serve a boiled egg with each bowl. Enjoy!

  • Enjoy your meal!

    Mushroom-barley soup

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