Ariso Recipes
Indulge in the heartiness of Mushroom and Barley Soup, a delightful blend of mushrooms, tender barley, and aromatic herbs, topped with a dollop of sour cream and served alongside crusty bread for a satisfying meal.
1 hour and 0 minutes
Indian
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Place the porcini mushrooms in a bowl and cover them with 750ml of boiling water. allow them to soak.
In a large saucepan, heat the olive oil and butter. add the chopped mushrooms, carrot, and celery. saute over medium-high heat for about 10 minutes or until the carrots begin to turn golden. add the pearl barley and stir for about 2 minutes. pour in the chicken stock.
Drain the porcini mushrooms, saving the soaking liquid. cut any large pieces into smaller ones and add them to the pan along with the soaking liquid. bring the soup to a boil, then reduce the heat and simmer for approximately 30 minutes (it may take a bit longer) until the barley is tender. season with salt and pepper to taste. stir in the fresh dill leaves.
Serve the soup with a dollop of sour cream on top of each bowlful and crusty bread on the side.
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