Mushroom-Vegetable Stew with Pearl Barley

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Mushroom-Vegetable Stew with Pearl Barley
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
1 liter water
150 grams Pearl barley
salt
200 grams potatoes
100 grams Celery root
1 Parsnip
150 grams carrots
1 onion
150 grams green Beans
125 grams Peas (frozen)
175 grams Porcini mushroom
2 liters water
freshly ground peppers
125 grams Sour cream
fennel fronds (for garnish)
How healthy are the main ingredients?
potatoPorcini mushroomcarrotSour creamsaltParsnip

Preparation steps

1.

Salt the water and bring to a boil in a saucepan. Meanwhile, rinse the pearl barley under running water. Add the barley to the pan and simmer for 10 minutes. Then strain through a sieve, rinse with hot water and drain.

2.

Peel the potatoes, parsnip, and carrots. Rinse and trim the celery. Cut all into 0.5 cm (approximately 1/4 inch) cubes. Peel the onions and chop finely. Rinse, trim and cut the green beans into 3 cm (approximately 1 inch) long pieces. Thaw the peas. Rinse the mushrooms and cut into quarters or slices.

3.

Bring 2 liters of water to a boil in a large pot. Add all the prepared vegetables except the peas and mushrooms. Add the pearl barley and simmer covered for 20-30 minutes, until the vegetables are tender.

4.

Add the peas and porcini mushrooms and simmer for another 5 to 10 minutes.

5.

Season the stew with salt and pepper. To serve, divide into bowls, top each with a dollop of sour cream and garnish with fennel leaves.