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Things to do in Italy
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Recipe Barley And Mushroom Soup
Doses for: 4 personeingredients:
300 gr of porcini mushrooms, 3-4 pleurotus (mushroom), 4-5 champignons, 100 grams of barley, 2 ladlefuls of cooked beans, 1 shallot, 1/2 onion, 1 stick of celery, 1 l of vegetable broth, 1 tbsp of concentrate, 1 sprig of thyme, 3 tablespoons of extra virgin olive oil. Optional: 5-6 pieces of dried mushrooms, parsley, chilli.
Recipe:
Premise: if we have dried porcini mushrooms, let's put them in the broth to enrich the flavor. Let's begin. Cut the celery into small pieces and let it brown in a pan with a little oil. Add the shallots, the onion and the thyme sprig. In the meantime let's cut the mushrooms roughly and put them directly in the casserole, keeping aside the chapels. Add a few ladles of broth to keep everything from burning, cover and cook for 10 minutes. We take about 1 tablespoon of tomato paste and melt it in a small bowl with a little broth and then pour it into the pan. Depending on your preference we can add two nice spoonfuls of beans that will serve to give density. Then add the pearl barley together with the other ingredients and cover with the broth, add the chapels we had kept aside and put the lid on, leaving a crack. Let it cook by turning off the heat 4 or 5 minutes before the end of the barley cooking. When cooked, turn off the stove, give a stir, serve, add a little oil and enjoy the hot soup! Enjoy your meal!
