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Barley soup with mushrooms and potatoes
A hearty soup of pearl barley, button mushrooms, potatoes, and root vegetables, simmered with caraway, garlic, and marjoram. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 55 min
- Total time
- 1 hr 10 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Barley soup with mushrooms is a traditional homemade soup: pearl barley is cooked until tender, then combined with sautéed button mushrooms, potatoes, and root vegetables to make a thick, hearty soup. Caraway, garlic, and marjoram give it an old-fashioned, home-cooked flavor.
Ingredients
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Instructions
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Cook the barley
30 minRinse the barley in a strainer, add the broth and caraway seeds, and cook for 30 minutes.
Sauté the mushrooms
10 minSauté the finely chopped onion in the oil. Add the sliced button mushrooms and cook until their liquid evaporates.
Add the vegetables
20 minAdd the mushrooms and the peeled, diced potatoes, carrot, and parsley root to the soup. Season with salt and cook for another 20 minutes, until everything is tender.
Season and serve
3 minAdd the garlic pressed through a garlic press and the marjoram. Season with black pepper, simmer briefly, and serve sprinkled with parsley.
Tip: Rinse the barley thoroughly before cooking to remove the starchy dust and keep the soup from becoming too cloudy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 188 kcal
- Protein
- 5.5 g
- Carbohydrates
- 32 g
- of which sugars
- 4.9 g
- Fat
- 5.4 g
- of which saturates
- 0.7 g
- Fiber
- 5.6 g
- Salt
- 2.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krúpová polievka s hubami a zemiakmi
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