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Autumn barley soup
20 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 328
  • Fat about 17g
  • Carbohydrates about 29g
  • Protein about 11g
This is needed
This is needed for 4 people
To soften the mushrooms
  • 30 g dried porcini mushrooms
  • 5 dl water, boiling
Soup
  • 1 red onion, finely chopped
  • 1 tbsp butter
  • 200 g mushrooms, quartered
  • 200 g carrots, quartered, thinly sliced
  • 80 g hulled pearl barley
  • 200 g parsnips, quartered, thinly sliced
  • 1 bay leaf
  • 7 dl vegetable bouillon
  • 200 g leaf spinach
  • 2 dl single cream for sauces
  • 1 tbsp lemon juice
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
To soften the mushrooms
Place the mushrooms in a bowl, pour the boiling water over the top and leave to soften for approx. 15 mins. Drain the porcini, retaining the mushroom water.
Soup
Heat the butter in a pan. Sauté the onions. Add the mushrooms, carrots and parsnips, cook for approx. 5 mins. Add the pearl barley and cook briefly. Add the bay leaf, stock, porcini mushrooms and mushroom water, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins. over a low heat. Add the spinach and single cream, simmer for approx. 15 mins., add the lemon juice, season.

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