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:

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Mushroom soup

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

Pearl barley topping

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

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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