Barley Tomato Soup with Mushrooms
Barley tomato soup with mushrooms is a recipe featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g barley
- 1 bay leaf
- 1 Shallot
- 1 Garlic clove
- 250 g fresh porcini mushrooms
- 1 sprig rosemary
- 3 sprigs lemon thyme
- olive oil
- 400 g diced tomatoes (canned)
- 600 ml broth
- Salt
- black pepper (freshly ground)
Instructions
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1.
Soak the barley overnight in 600 ml water. The next day add the bay leaf and bring to a boil. Simmer over medium heat for about 40 minutes.
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2.
Meanwhile, peel and finely chop the shallot and garlic. Clean and cut the mushrooms into small pieces. Rinse the herbs, shake dry, and tear into small bits.
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3.
Heat 2 tablespoons of oil in a pot and sauté the shallot with the garlic until translucent. Add the tomatoes, pour in the broth, and simmer over medium heat for about 15 minutes, occasionally lightly crushing the tomatoes with a whisk.
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4.
Sauté the mushrooms in a hot pan with oil until the mushroom liquid has evaporated. Stir in the herbs, season with salt and pepper, taste, then remove from heat.
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5.
Season the soup again with salt and pepper, fold in the barley and mushrooms, bring to a quick boil, adjust seasoning one more time, and serve in bowls.
