Mushroom soup with pearl barley


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 376 Kcal, 12g Protein, 31g Carbohydrates, 20g Fat


Ingredients

  • Mushroom soup
  • 1 leek (approx. 300 g), cut into strips
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 250 g mushrooms, each cut into eighths, 1/3 set aside
  • 250 g king oyster mushrooms, cut into pieces of approx. 1 cm, 1/3 set aside
  • 25 g dried porcini mushrooms
  • 150 g mealy potatoes, diced
  • 2 sprigs thyme
  • 1 dl white wine
  • 8 dl vegetable bouillon
  • 2 dl single cream for sauces
  • salt and pepper to taste
  • Pearl barley topping
  • 100 g hulled pearl barley
  • a little pepper
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • salted water, boiling
  • 0.5 bunch chives, finely chopped

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Instructions

  • Mushroom soup

    Heat the oil in a pan. Add the leek and garlic and sauté for approx. 5 mins. Add the mushrooms and cook for another 5 mins. approx. Add the potatoes, thyme, wine and stock, bring to the boil then reduce the heat, cover and simmer for approx. 20 mins. Remove the thyme and purée the soup. Stir in the cream and season.
  • Pearl barley topping

    Cook the pearl barley in salted water for approx. 25 mins. until soft, drain. Heat the oil in a frying pan. Sauté the remaining mushrooms for approx. 5 mins., add the barley, sauté for approx. 3 more mins. approx., and season. Place the barley topping onto the soup and garnish with chives.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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