LOW CALORIE

Mushroom Soup with Barley

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of butter, you can use olive oil. Heavy cream can be added shortly before the soup is done directly into the pot.

Ingredients

Champignons - 17.6 oz
Onion - 1 head
Garlic - 4 cloves
Pearl barley - 7.1 oz
Butter - 1.8 oz
Celery stalk - 1 piece
Leek - 1 piece
Parsley - 1.8 oz
Chicken Broth - 1½ l
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep skillet, sauté finely chopped onion in butter or olive oil. Once it becomes soft, add finely chopped mushrooms and cook until they release their moisture and the liquid evaporates. Then, add finely chopped celery and sauté together with the onion and mushrooms for another minute or two, stirring constantly.

Step 2

Then add the finely chopped garlic and the white part of the leek, stir, and sauté for another couple of minutes, stirring continuously.

Step 3

Next, pour 1.5 liters of water (or chicken broth) over the vegetables and mushrooms, add pearl barley to the saucepan, season with salt, and cook, stirring occasionally, for twenty minutes.