Porcini mushroom soup with barley and parmesan
4 servings
30 minutes
Mushroom soup with barley and parmesan is a fragrant dish of European cuisine that embodies the refinement of flavors. The white mushrooms, revered for their rich forest note, pair beautifully with the softness of barley, creating a harmonious texture. Thyme and garlic add depth to the aroma while fresh parsley and lemon juice refresh the taste. The finishing touch is parmesan, adding a light creamy tang. This soup warms and nourishes, making it perfect for autumn and winter evenings. It can be served as a standalone dish or alongside crispy bread that highlights its richness. Traditionally, such soup is valued for its nutrition and ability to reveal the natural shades of mushrooms, making it an exquisite choice for gastronomy enthusiasts.
1
In a large pot, heat olive oil over medium heat. Add thinly sliced mushrooms, finely chopped onion, minced garlic, and thyme. Season with salt and pepper. Cook for 6-8 minutes, stirring, until softened.
- Olive oil: 1 tablespoon
- Porcini mushrooms: 560 g
- Red onion: 1 head
- Garlic: 2 cloves
- Dried thyme: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Pour in the broth and 2 cups of water. Bring to a boil over high heat, add the barley, reduce the heat, and cook for 10 minutes until done. Remove from heat and add parsley and lemon juice.
- Chicken broth: 4.5 glasss
- Quick-cooking barley: 1 glass
- Chopped parsley: 0.3 glass
- Lemon juice: 1 tablespoon
3
Serve sprinkled with Parmesan shavings.
- Parmesan (Parmigiano Reggiano): 30 g
