Barley and mushroom soup
Instructions
Soak for 1 hour, separated, porcini mushrooms and barley.
FRY in oil with garlic, onion and cloves; then add the mushrooms, washed and shredded.
Add barley, rinsed salt, pepper and a litre of boiling water.
Cover and cook slowly for about 50 minutes.
When cooked, add the cream.
The soup should remain rather dense.
Ingredients and dosing for 4 persons
- 300 g of pearl barley
- 1 handful of dried porcini mushrooms
- Garlic
- 1/2 onion
- Cooking cream
- Salt
- Pepper
- Olive oil
- 2 cloves