Mushroom & barley soup

Servings

2

Prep

25-30 min

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Mushroom & barley soup

This is a very easy soup recipe with the earthy flavours of mushrooms and barley. Tasty and filling, Mushroom & barley soup makes for a perfect light meal. Addition of wholesome Sarda farms milk enriches its flavour. Sautéing the mushrooms in additive free Sarda Farms ghee enhances their flavour. You can alternatively use olive oil.

 

Ingredients

  • 10-12 ‏button mushrooms, cleaned & sliced
  • ¼ cup ‏barley
  • ~3/4 to 1 cup ‏Sarda Farms milk
  • 1 tablespoon ‏Sarda Farms ghee
  • 1 tablespoon ‏wheat flour or oat flour
  • 2-3 ‏garlic cloves, minced
  • 1 small ‏onion, chopped
  • ½-1 teaspoon ‏crushed black pepper
  • ‏Salt to taste
  • ‏Few sprigs of fresh thyme or dried thyme (or coriander or mint leaves)

Method

Rinse and place barley in a saucepan.
Add about ¾ -1 cup water and cook on low flame till the grains are soft and chewy. (About 15-20 minutes, depending on the quality of barley) Stir in between.
Meanwhile, heat ghee in a pan on low heat.
Add garlic, onion and sauté for a few seconds.
Add mushrooms and sauté on medium-high heat till they sweat.
Take out 3-4 mushroom slices for garnish
Add flour and sauté on low heat for 20-30 seconds, stirring constantly.
Add ½ cup milk and stir to mix properly.
Cook till the mixture thickens.
Take pan off heat and cool.
Blend in the jar of mixer to a chunky paste
Return mixture to the pan.
Add the cooked barley (along with left over water).
Add salt and pepper. Stir.
Add more milk to adjust the soup to a consistency of your choice.
Bring it to a gentle boil.
Serve hot or cold garnished with thyme leaves and reserved mushroom slices.

 

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