Grzybowa (Wild Mushroom and Barley Soup)
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Ingredients
- 300 g mixed wild mushrooms
- 10 g dried porcini mushrooms
- 100 g pearl barley
- 2 carrots
- 1 onion
- 900 ml vegetable stock
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 156 kcal
- Protein
- 6.7 g
- Carbohydrate
- 25.6 g
- of which sugars
- 6.4 g
- Fat
- 1.2 g
- of which saturates
- 0.2 g
- Fibre
- 7.8 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini mushrooms in a little hot water for 15 minutes, then drain, reserve the liquid, and chop.
- 2
Fry the chopped onion and diced carrots in a splash of oil for 5 minutes, then add the sliced wild mushrooms and chopped porcini and fry for 6-8 minutes until golden.
- 3
Stir in the pearl barley, the reserved mushroom liquid and the vegetable stock, bring to a simmer and cook for 30-35 minutes until the barley is tender.
- 4
Scatter over the chopped parsley and serve.
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