Bean-Chickpea Soup with Barley and Mushrooms
A hearty bean-chickpea soup with barley and mushrooms, featuring fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g chickpeas
- 150 g Barley
- 250 g white beans
- 0.5 tsp Baking soda
- 250 g small porcini mushrooms
- 4 tbsp best olive oil
- Salt
- Pepper (freshly ground)
- 2 tbsp chopped chives
Instructions
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1.
Cover the chickpeas together with the barley and half of the baking soda in a bowl with plenty of water; in another bowl cover the beans with the remaining baking soda and water, then let both soak overnight.
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2.
Drain the chickpeas and barley through a sieve, rinse them, and bring to a boil with about 2 l of water. Skim off foam and simmer on very low heat for about 1 hour. Drain the beans, add them to the chickpeas, and simmer another 1–1½ hours, adding more water if needed.
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3.
About 10 minutes before the end of cooking, add the cleaned and sliced mushrooms; season everything with salt and pepper. Before serving stir in the olive oil and chives.
