Barley Soup With Mushroom Fumet Recipe

Name: Barley Soup With Mushroom Fumet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried mushrooms; 6 cups water; 2 tablespoons olive oil; ⅔ cup chopped celery; ½ cup chopped onion; ½ cup chopped carrot; 1 cup pearl barley; salt and pepper; 1 bunch parsley, chopped; 4 leaves fresh basil

Servings: persons

3 ounces dried mushrooms
6 cups water
2 tablespoons olive oil
⅔ cup chopped celery
½ cup chopped onion
½ cup chopped carrot
1 cup pearl barley
salt and pepper
1 bunch parsley, chopped
4 leaves fresh basil

1
In saucepan, combine mushrooms with water and bring to a boil.
2
Remove from heat and let stand 30 minutes.
3
Drain well, reserving liquid.
4
In a pot, heat oil.
5
Saute onions, celery, and carrots until browned, about 5 minutes.
6
Stir in barley until well coated.
7
Stir in reserved mushroom liquid and salt and pepper to taste.
8
Bring to a boil.
9
Reduce heat and simmer 20 minutes.
10
Chop reserved mushrooms and stir into soup.
11
Simmer until barley is tender.
12
Stir in parsley.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ounces dried mushrooms, 6 cups water, 2 tablespoons olive oil, ⅔ cup chopped celery, and more.

Yes, Barley Soup With Mushroom Fumet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Soup With Mushroom Fumet

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