Mushroom barley soup

Mushroom barley soup. Raw garlic, Raw onions, Raw carrots.

Vicky and Ruth

10 + 85 min · 6

Ingredients

• 3 g Raw garlic
• 100 g Raw onions
• 180 g Raw carrots
• 340 g Raw mushrooms
• 90 g Uncooked pearl barley
• 60 g Raw celery
• 20 g Olive oil
• 1900 g Prepared vegetable stock
• 3 g Table salt
• 1 g Pepper

Preparation

1. Heat the olive oil in a large soup pot. Add the onions, celery, and garlic. Cook over medium heat for 5 minutes, stirring frequently.
2. Add the carrots, mushrooms, salt, and pepper and stir well. Cook for an additional 5 minutes.
3. Pour in the vegetable or mushroom stock and bring to the boil. Add the rinsed barley, cover and simmer over low heat for about 75 minutes, until tender. Stir occasionally and check the seasoning before serving.