Creamy Mushroom and Barley Soup [ 65 min ]
This Creamy Mushroom and Barley Soup brings together earthy mushrooms and nutty barley in a luscious, velvety broth. It's not only a feast for the eyes but also a nourishing bowl that promises to keep you warm and satisfied. Perfect for chilly evenings or when you need a comforting meal, this soup encompasses simplicity and richness in every spoonful. Ready in just over an hour, it's an excellent choice for a wholesome weeknight dinner or a refined appetizer for a special meal.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3/4 cup pearl barley
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
- Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Stir in the pearl barley and cook for 2 minutes to lightly toast.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 40 minutes, until barley is tender.
- Stir in the heavy cream, dried thyme, salt, and black pepper.
- Simmer for an additional 5 minutes to meld flavors together.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 35gProtéines: 7gFat: 12gSucre: 6g
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