Mushroom Barley Soup

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the pearl barley under cold water until the water runs clear, then set aside.

   Ongeveer 2 min

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

3. 3

   Add the yellow onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened.

   Ongeveer 7 min

   Tip van de kok: Stir occasionally to prevent sticking.

4. 4

   Add the cremini mushrooms and cook for another 5-8 minutes, stirring frequently, until they release their moisture and start to brown.

   Ongeveer 8 min

5. 5

   Stir in the garlic and cook for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Do not let the garlic burn.

6. 6

   Pour in the vegetable broth, add the rinsed pearl barley, and the bay leaf.

   Ongeveer 1 min

7. 7

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender.

   Ongeveer 35 min

   Tip van de kok: Check occasionally and stir to ensure barley doesn't stick to the bottom.

8. 8

   Remove the bay leaf from the soup.

9. 9

   Season the soup with salt and black pepper to taste.

10. 10

    Ladle the hot soup into bowls and garnish with fresh dill before serving.