Barley soup with vegetables and mushrooms

Ingredients

• 200 g barley
• 2 bell peppers (1 large red and 1 large yellow)
• 2 small zucchini
• 250 g Oyster mushrooms
• 1.5 l vegetable broth (instant)
• Salt
• black pepper (ground)
• nutmeg
• 1 bunch parsley

Instructions

1. 1.

   Soak the grain overnight in cold water.

2. 2.

   On the next day, wash the bell peppers, halve them, remove seeds and white membranes, then cut into small diamonds.

3. 3.

   Wash the zucchini and slice it.

4. 4.

   Divide the oyster mushrooms into bite‑sized pieces.

5. 5.

   Drain the barley and bring to a boil with the vegetable broth; simmer gently for about 45 minutes until tender. Add the prepared vegetables, season with salt, pepper and nutmeg, cover and cook for another 15 minutes, tasting again.

6. 6.

   Wash the parsley, shake dry, finely chop the leaves, add them to the finished soup and serve.