/images.kitchenstories.io/wagtailOriginalImages/R1470_photo_final_2.jpg)
Mushroom-barley soup
Ingredients
Utensils
bowl (large), cutting board, knife, 2 pots, spatula
How-To Videos
How to cook the perfect egg
How to clean mushrooms
How to deglaze
Nutrition per serving
Step 1/ 4
- 25 g dried porcini mushrooms
- 75 g brown mushrooms
- 1½ 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
- 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
- 2 eggs
- pot
In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.
Step 4/ 4
- 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!
Tags
More delicious ideas for you
- vegan5-ingredient stewed white beans and zucchiniJulian Mancuso
- veganRutabaga curryEnikö G.
- vegetarianJammy eggs and kale in turmeric-coconut gravyRuby Goss
- vegetarianCream of broccoli soup with crispy garlicky croutonsEnikö G.
- vegetarianSunchoke and Brussels sprouts gratinHanna Reder
- veganYellow curry split pea soupChristian Ruß
- vegetarianGrilled vegetable and mozzarella calzoneCarla Matthäus
- Sweet potato, spinach, and feta frittataLisa
