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🍲 Hearty Barley Tomato Soup with Mushrooms

268 kcal · 30 min · 4 servings

Hearty Barley Tomato Soup with Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the barley in a bowl and cover it with 600 milliliters of water.
  2. 2. Let the barley soak in the water overnight.
  3. 3. The next day, take the bowl and add a bay leaf.
  4. 4. Bring the water with the barley and bay leaf to a boil.
  5. 5. Reduce the heat to a medium setting.
  6. 6. Let the barley simmer for about 40 minutes.
  7. 7. Peel the shallot and the garlic.
  8. 8. Finely chop the shallot and the garlic.
  9. 9. Clean the mushrooms of dirt or debris.
  10. 10. Cut the mushrooms into small pieces.
  11. 11. Rinse the herbs under running water.
  12. 12. Shake the herbs dry.
  13. 13. Tear the herbs into small pieces.
  14. 14. Heat 2 tablespoons of oil in a pot.
  15. 15. Add the chopped shallot and garlic to the hot oil.
  16. 16. Sauté the vegetables until translucent, but do not brown them.
  17. 17. Add the tomatoes to the pot.
  18. 18. Pour the vegetable broth over the tomatoes.
  19. 19. Let the soup simmer on medium heat for about 15 minutes.
  20. 20. Gently mash the tomatoes with a whisk from time to time while cooking.
  21. 21. Heat oil in a hot frying pan.
  22. 22. Fry the mushrooms in the pan.
  23. 23. Continue frying the mushrooms until the released liquid has evaporated.
  24. 24. Fold the chopped herbs into the mushrooms.
  25. 25. Season the mushrooms with salt and pepper.
  26. 26. Taste the mushrooms and adjust seasoning if needed.
  27. 27. Remove the pan with the mushrooms from the heat.
  28. 28. Season the soup with salt and pepper.
  29. 29. Add the cooked barley to the soup.
  30. 30. Add the mushrooms to the soup.
  31. 31. Let the soup come to a boil again briefly.
  32. 32. Taste the finished soup again.
  33. 33. Serve the soup in small bowls.

Nutrition per serving