Warming soups are the star of the fall season, especially when made with seasonal produce. You can get a filling dish that is not heavy on the stomach if you prepare a vegetarian barley soup with mushrooms.
The recipe for vegetarian barley soup is very simple
Among other things, you need one or two vegetables and mushrooms of your choice, which can be both fresh and dried. Porcini mushrooms, for example, go well in autumn, but at other times of the year you can also add mushrooms or umbrella mushrooms if you likefresh and seasonal mushroomsprefer.
For approx. 1.2 liters of soup you need:
- 1 handful of dried mushrooms (if fresh, increase the quantity slightly if necessary)
- 150 g pearl barley
- 2 – 3 potatoes
- 2 onions
- 1 carrot
- 1.2 liters of vegetable broth
- 1 bunch of chives or parsley
- 2 cloves of garlic (if you wish)
- Pfeffer
- Salt
- optional: 120 ml white wine
- Oil or butter for steaming
- Sour cream for serving
All ingredients are variable. For example, you can increase or reduce the amount of mushrooms, omit ingredients or replace them with others you prefer.
If you like barley soup with meat, you can easily incorporate it. To do this, cook the shredded chicken directly, while it is best to sear and seal the pork on all sides beforehand. This makes it more tender, among other things.
This is how the soup is prepared
- Put the dried mushrooms in a bowl of water in advance to soak them. Two hours should be enough.
You can skip this step if you are using fresh mushrooms. But then they have to be cleaned and chopped. - Wash the pearl barley and then cook it in the vegetable broth.
- In the meantime, also cook the mushrooms in the soaking water.
- Once soft, remove them from the mushroom broth and add them to the barley.
- Cut the onions and carrots into small pieces and fry them in a pan with oil or butter until translucent.
- Meanwhile, chop the garlic and add it to the onion as well.
- Cut the potatoes into small cubes.
- Once the pearl barley is almost cooked, deglaze the onions with white wine (if you want to use some).
- Then add the potatoes, onions and garlic to the broth with the white wine.
- Season with pepper and salt.
- Let the vegetarian barley soup continue to simmer for a few minutes.
- Serve the soup with a dollop of sour cream and some chopped chives or parsley.
Feel free to try it toothis quick recipewhen things need to go quickly.
