Barley and Mushroom Soup |

על המתכון

מצרכים

• 2/3 cup pearl barley, washed
• 2 medium potatoes, peeled
• 1 medium onion
• 2 garlic cloves
• 10 Champignon mushrooms
• 150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
• 2 medium carrots, peeled
• 1 celery leaf
• 1/4 bunch of parsley
• Salt and black pepper- as much as you like
• 2 tablespoons olive oil
• Warm water- to the soup

אופן ההכנה

1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
7. COMMENTS/ UPGRADES:
8. The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
9. If you do not h