French Mushroom and Pearl Barley Soup | Warming Autumn Soup
(0)
55 min
Under an hour
Kifli Kukták
Egy melengető, telt ízű francia klasszikus a hűvös őszi napokra. Az aranybarnára pirított gomba, a krémes vaj, a selymes száraz fehérbor és az aromás kakukkfű tökéletes harmóniát alkot a tápláló árpagyönggyel. Könnyen elkészíthető, gazdag bisztróhangulat egyetlen tálban, ami azonnal felmelegíti az egész családot.
Preparation method
Preparation
Rinse the pearl barley thoroughly under cold water, then drain. Clean the brown button mushrooms and cut into thicker slices. Finely chop the shallots and garlic cloves, and chop the fresh parsley.
Cooking
Heat the olive oil and half of the butter in a large pot. Add the sliced brown button mushrooms and sauté over high heat, stirring, for 6–8 minutes until they get a nice golden brown color and roasted aroma. Remove one-third of the mushrooms into a small bowl for serving.
Add the remaining butter, finely chopped shallots, and garlic to the mushrooms left in the pot. Sauté over medium heat for 2–3 minutes until the shallots become translucent and fragrant.
Chef's tip
If you want an even creamier, silkier texture, you can purée about one-third of the soup with an immersion blender at the end of cooking, then pour it back into the pot.
It pairs excellently with a slice of crispy toasted sourdough bread or garlic baguette.
Ingredients
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