Barley soup recipe
Barley Soup recipe
|1 ¼ liter(s)||quality beef or veal stock|
|2 tbsp||vegetable oil|
|2 tbsp||pearl barley|
|2 medium||carrots, peeled and diced|
|6 medium||white mushrooms, cleaned and finely sliced|
|1 medium||onion, peeled and finely chopped|
|2 medium||tomatoes, chopped|
|3 stalks||celery, chopped|
|salt and fresh ground pepper, to taste|
Heat a large heavy saucepan and add the oil. When hot, add the onion, carrots and celery and fry until soft and translucent, tossing when necessary. Add the tomatoes and mushrooms and fry for about 2-3 minutes, tossing occasionally. Add the barley and cook for about 2 minutes. Add about half the stock and stir together then add the remaining stock.
Bring to a boil, reduce heat and simmer for about 1 hour until the barley is soft. Season to taste. Serve in bowls with fresh bread or a warm, buttered roll.
Add 250-300g of minced stewing steak or 2 chopped chicken drumsticks for a heartier soup. Check that the meat is properly cooked before serving.
ca. 15 min
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