Mushroom soup with pearl barley

Mushroom soup with pearl barley

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 376 kcal
, Fat: 20 g
, Carbohydrate: 31 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mushroom soup

1 tbsp olive oil
1 leek (approx. 300 g), cut into strips
1 garlic clove, finely chopped
250 g mushrooms, each cut into eighths, 1/3 set aside
250 g king oyster mushrooms, cut into pieces of approx. 1 cm, 1/3 set aside
25 g dried porcini mushrooms
150 g mealy potatoes, diced
2 sprigs thyme
1 dl white wine
8 dl vegetable bouillon
2 dl single cream for sauces
salt and pepper to taste

Pearl barley topping

100 g hulled pearl barley
salted water, boiling
1 tbsp olive oil
½ tsp salt
a little pepper
½ bunch chives, finely chopped
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How it's done

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Mushroom soup

Heat the oil in a pan. Add the leek and garlic and sauté for approx. 5 mins. Add the mushrooms and cook for another 5 mins. approx. Add the potatoes, thyme, wine and stock, bring to the boil then reduce the heat, cover and simmer for approx. 20 mins. Remove the thyme and purée the soup. Stir in the cream and season.

Pearl barley topping

Cook the pearl barley in salted water for approx. 25 mins. until soft, drain. Heat the oil in a frying pan. Sauté the remaining mushrooms for approx. 5 mins., add the barley, sauté for approx. 3 more mins. approx., and season. Place the barley topping onto the soup and garnish with chives.

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