Porcini Mushroom Soup with Pearl Barley
8 servings
60 minutes
Pearl barley is one of the healthiest grains, and it is also versatile and suitable for many dishes. It should not be confused with barley groats - it is smaller and is only suitable for porridge. In Italy, orzotto is made from pearl barley, but porcini mushroom soup will be much more interesting. In this recipe, pearl barley is responsible for democracy, and dried porcini mushrooms are responsible for nobility. This alliance cannot be spoiled by anything, but can only be improved: instead of store-bought broth, make homemade broth, add a little butter , herbs - especially dill.
1
Take about 50 grams of dried porcini mushrooms and soak them in cold water for an hour. The mushrooms will start to regain their shape, releasing bitter aromas and flavors into the water. Drain this water, rinse the mushrooms, and cover them with three liters of water. Add one onion, one carrot, two to three sprigs of thyme, several parsley stems, and a tablespoon of black peppercorns.
- Dried porcini mushrooms: 50 g
- Onion: 3 heads
- Carrot: 2 pieces
- Thyme: 3 stems
- Parsley: 5 stem
- Black peppercorns: 1 tablespoon
2
Boil for about 40 minutes on low heat after boiling, occasionally skimming off the foam. Then strain.
3
In a skillet, sauté two heads of onion sliced into half-rings and one large carrot diced in a mixture of butter and vegetable oil. Add a pinch of sugar to enhance the vegetable flavor, then simmer with coarsely chopped fresh white mushrooms for about three to five minutes, allowing the mushrooms to absorb the oil and release a strong aroma. Add pearl barley and finely chopped garlic.
- Onion: 3 heads
- Carrot: 2 pieces
- Sugar: 1 teaspoon
- White mushrooms: 500 g
- Pearl barley: 200 g
- Garlic: 3 cloves
- Butter: 50 g
- Sunflower oil: 50 ml
4
Stir-fry everything for a couple more minutes, then combine with the broth, season with salt and pepper to taste, and you can also add freshly chopped garlic - and cook for about half an hour until the pearl barley is ready. Serve with chopped dill and sour cream, without any comments. The mushrooms will speak for themselves.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
- Dill: 20 g
- Sour cream: 200 g