Vegetable Porcini Mushroom Stew with Pearl Barley
A hearty vegetable and porcini mushroom stew featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 l water
- 150 g pearl barley
- Salt
- 200 g potatoes
- 100 g Celery Root
- 1 parsley root
- 150 g Carrots
- 1 onion
- 150 g green beans
- 125 g peas (frozen)
- 175 g porcini mushrooms
- 2 l water
- pepper (ground)
- 125 g sour cream
- fenugreek greens (for garnish)
Instructions
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1.
Add the water to a pot, season with salt and bring to a boil. Meanwhile rinse the pearl barley under running water, add it to the pot and simmer for 10 minutes. Then strain through a sieve, rinse with hot water and drain.
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2.
Peel and cut the potatoes, celery root, parsley root, and carrots into 0.5 cm cubes. Peel and finely dice the onion. Trim and wash the green beans, cutting them into 3 cm pieces. Thaw the peas. Clean the mushrooms, quarter large ones or slice them.
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3.
Bring 2 l of water to a boil in a large pot. Add the prepared vegetables except for the peas and porcini mushrooms. Add the pearl barley and cover; simmer for 20-30 minutes until the vegetables are tender.
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4.
Add the peas and porcini mushrooms to the vegetable-barley pot and simmer for another 5–10 minutes.
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5.
Season the stew with pepper and a pinch of salt, serve in deep bowls or plates, and top each serving with a spoonful of sour cream. Garnish with fenugreek greens.
