Mushroom Barley Soup comes out a flavored, hearty and very tasty. An important ingredient of this soup is pearl barley. Combination of mushrooms and pearl barley adds a special taste to such a soup. <br /><br /> ✅ Ingredients:<br />• champignon or wild mushrooms – 21 oz /600 g <br />• bulb onion – 7 oz /200 g <br />• potato – 14 oz /400 g <br />• carrot – 5 oz /150 g <br />• pearl barley – 3 ½ oz /100 g <br />• 3 bay leaves<br />• fresh rosemary – 1 sprig or 1 tsp of dried one <br />• vegetable broth or water – 7 cup /1,8 l <br />• olive oil – 2 tbsp <br />• wheat flour – 2 tbsp <br />• cold water – 3 tbsp <br />• salt – 1 tbsp <br />• ground black pepper – ½ tsp <br /><br />✅ You will need:<br />• saucepan <br />• carving board <br />• bowl <br /><br /> Preparation: <br />1. Heat a saucepan, add vegetable or olive oil and fry the chopped onion for 2 minutes over medium heat. <br />2. Add the cut mushrooms and keep frying for 5 minutes over high heat until liquid evaporates. <br />3. To the saucepan add the diced potato and carrot, pearl barley washed in cold water, rosemary, salt, pepper, bay leaves and broth, stir and bring to a boil, reduce the heat, cover with a lid and cook the soup for an hour over low heat. <br />4. In a bowl incorporate 2 tbsp of flour and 3 tbsp of cold water until smooth and pour into the soup by thin jet, stir and keep boiling for 10 minutes more over low heat. <br />5. Switch off the heat, sprinkle your hearty Mushroom Barley Soup with favorite greens and serve to the table.<br />
