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Mushroom soup with pearl barley
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 20g
  • Carbohydrates about 31g
  • Protein about 12g
This is needed
This is needed for 4 people
Mushroom soup
  • 1 leek (approx. 300 g), cut into strips
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 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
  • a little pepper
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • salted water, boiling
  • 0.5 bunch chives, finely chopped
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And that's how it's done
And that's 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.