WILD MUSHROOM AND BARLEY SOUP
Steps:
- Heat a stockpot over medium-high heat. Add olive oil and garlic. Stir quickly, then add the onions, carrots, and celery. Saute for 5 minutes. Add portabellas, shiitakes, and chanterelles. Saute for 5 minutes more. Add barley, stock, wine, oregano, basil and tomatoe paste. Stir to combine. Bring to boil. Reduce heat to medium and simmer 45 minutes to 1 hour. Remove from heat. Stir in enoki mushrooms and season with vinegar, salt and pepper.
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Lilian Daniels
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup.
Alasmine Akter
[email protected]This soup is a bit time-consuming to make, but it's worth the effort.
Jasiah Hernandez
[email protected]This is the best mushroom soup I've ever had! I'll definitely be making it again.
Tokelo Kevin
[email protected]I made this soup in my slow cooker and it turned out perfectly.
Students Guide
[email protected]This soup is a great way to use up leftover vegetables.
Dilki Dayas
[email protected]I love that this soup is so versatile. You can add or omit ingredients to suit your own taste.
tony goodwin
[email protected]This soup is so easy to make and it's always a hit with my family.
ids naim islam
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. The soup was still very flavorful.
silvia garcia
[email protected]I didn't have any wild mushrooms, so I used cremini mushrooms instead. The soup still turned out great!
Coby Riches
[email protected]The soup was a bit bland for my taste. I added some extra spices and it was much better.
Lisias Santos
[email protected]This soup is so flavorful and comforting. Perfect for a cold winter night.
Eveta Spencer
[email protected]I had some leftover chicken, so I added it to the soup. It turned out great!
Hayden Kun
[email protected]This soup is amazing! I've been wanting to try a wild mushroom soup for a while now and this one did not disappoint. Will definitely be making it again.
Hilde Hamilton
[email protected]I wasn't a big fan of the barley, but the rest of the soup was delicious. Next time I'll try making it with rice instead.
Fatima Tanoli
[email protected]The soup was a bit too salty for my taste, but overall it was still very enjoyable.
allen ndlovu
[email protected]My family raved about this soup! The barley gave it a nice texture and the mushrooms added a delicious umami flavor.
Yara Ahmed
[email protected]This is definitely a soup that I will be making again and again. It's perfect for a cold winter day.
Jose Salazar
[email protected]The soup was easy to make and the ingredients were easy to find. I especially loved the addition of wild mushrooms, which gave the soup a unique and earthy flavor.
Sonja Nagel
[email protected]This mushroom and barley soup was an absolute delight! The flavors were incredibly rich and complex, and the barley added a satisfying chewiness that made it a hearty and filling meal.