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Tomato-Mushroom Barley Soup

5
Average: 5 (1 vote)
(1 vote)
Tomato-Mushroom Barley Soup
0
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easy
Difficulty
30 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 servings
200 grams
1
1
1
250 grams
1 sprig
3 sprigs
400 grams
diced Tomatoes (canned)
600 milliliters
freshly ground Pepper
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Preparation

Preparation steps

Step 1/5

Soak the barley overnight in 600 ml (approximately 2 cups) water. The next day, bring the barley and bay leaf to a boil in plenty of salted water. Simmer for about 40 minutes over medium heat and then drain.

Step 2/5

Meanwhile, peel the shallot and garlic and chop finely. Rinse the mushrooms and chop. Rinse the herbs, shake dry and pluck of the leaves.

Step 3/5

In a saucepan, heat 2 tablespoons of oil and sweat the shallots and garlic until glassy. Add the tomato and broth and simmer for about 15 minutes over medium heat. Crush the tomatoes slightly with a whisk.

Step 4/5

Sauté the mushrooms in a hot pan with oil and until the juices have evaporated. Stir in the herbs, season salt and pepper to taste and remove from heat.

Step 5/5

Season the soup with salt and pepper. Stir in the barley and mushrooms, boil briefly, season again and serve in bowls.

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