Barley Mushroom Soup

Ingredients

• 2 shallots
• 2 Garlic cloves
• 1 large parsley root
• 4 tbsp butter
• 200 g pearl barley
• 2 tsp flour
• 100 ml dry white wine
• 1 l vegetable broth
• 2 Bay leaves
• 4 peppercorns (coarsely crushed)
• 350 g mixed mushrooms (e.g., brown caps, button mushrooms)
• 100 ml heavy cream
• Salt
• pepper (ground)
• Lemon juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and dice the shallots and garlic. Peel and finely dice the parsley root. Heat 2 tbsp butter in a large pot and sauté the shallots, garlic, and barley until translucent. Add the parsley root and dust with flour. Stir in white wine and broth, bring to a boil, then add bay leaves and peppercorns. Simmer covered over low to medium heat for about an hour, stirring occasionally; add more broth if needed. Clean the mushrooms and cut into pieces or slices. In a pan, sauté them in the remaining melted butter until their liquid evaporates.

2. 2.

   Season the soup with cream, salt, pepper, and lemon juice, then remove the bay leaves. Fold in the cooked mushrooms and parsley. Serve in bowls, optionally with rustic bread.