Barley and mushroom soup

Barley and mushroom soup

An easy and super tasty recipe for mushroom barley soup. It’s thick and rich and makes you want to come back for seconds and thirds! I’ve never seen an entire pot of soup disappear so quickly! A perfect soup for cold winter days.

Makes 5 servings

Preparation:

1. 1. Heat a pot with 3 tablespoons of oil. Sauté the onion over medium heat until lightly golden. Add the garlic, mushrooms, and grated carrot; stir and sauté together for about two more minutes.
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2. 2. Add the barley (groats), water, and remaining seasonings. Bring to a boil, cover, reduce the heat, and simmer for about an hour, or until the barley is completely soft.
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3. 3. If substituting barley with bulgur, simmer the soup for about 30 minutes, add the bulgur, and cook for an additional 15 minutes while the pot is covered.
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4. 4. Towards the end of cooking, taste and balance the flavors.
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5. 5. If the soup is too thick, gradually add more boiling water until the desired consistency is reached.

Tips for Success

• *Spice Trick: For those who like it spicy, it is recommended to add chopped chili pepper and hot paprika powder (if using) along with the mushrooms and garlic during the sautéing stage, which will give the soup a more interesting flavor.
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• *Barley Substitution: You can replace the barley with coarse bulgur; remember that the cooking time is significantly reduced to about 15 minutes from the moment the bulgur is added.
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• *Thickness After Cooling: Barley absorbs liquids even when cooling. If the soup is too thick the day after preparation, simply add a little boiling water before reheating it to restore the desired consistency.
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• *Flavor Base: Ensure the onion is sautéed well over medium heat, as this is the base that will open up all the flavors of the soup.