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Mushroom and Barley Soup

Mushroom and Barley Soup step-by-step recipe | vegelicacy.com
"A rich vegan soup of mushrooms and barley! This hearty and deep-flavored Russian soup is very popular during the winter season. I usually cook it with dried boletus, but you can use any wild mushrooms you have on hand."

Ingredients Serves 6

  • 1/2 cup barley
  • 1/2 cup dried mushrooms
  • 1 onion
  • 1 carrot
  • 3 potatoes
  • 2-3 tbsp vegetable oil
  • 1.5 tsp salt

Method

  1. Place 1/2 cup of barley in a bowl and cover with boiling water. Let sit for at least half an hour.

    Mushroom and Barley Soup
  2. In a separate bowl soak dried mushrooms in the boiling water for 15 minutes. Strain through a colander, reserving the liquid.

    Mushroom and Barley Soup
  3. Prepare the veggies:
    Peel 3 potatoes and cut them into small chunks
    - Peel and dice one medium carrot
    Peel and cut one large onion into cubes.

    Mushroom and Barley Soup
  4. Chop the soaked mushrooms into pieces.

    Mushroom and Barley Soup
  5. Place the barley into a soup pan, cover with 8 cups of water (including reserved mushroom liquid). Bring to a boil and simmer for 15 minutes.
    Next, add potatoes and cook for 10 minutes.

    Mushroom and Barley Soup
  6. While the barley is cooking, heat up some vegetable oil in a frying pan, stir-fry onion and carrot for 5-7 minutes over medium heat, stiring occasionally.

    Mushroom and Barley Soup
  7. Place the mushrroms into a pan.

    Mushroom and Barley Soup
  8. Add the veggies and 1.5 teaspoon of salt (adjust to your taste) and cook together for additional 5 minutes.

    Mushroom and Barley Soup
  9. Turn off the heat, cover and let stand for 20 minutes before serving.
    Serve with green onion, parsley or dill.

    Mushroom and Barley Soup

Author: vegelicacy

Posted on: 4 March 2015

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: -

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