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Hubová Krupová Polievka
Slovak Mushroom and Barley Soup
A hearty and flavorful soup featuring earthy mushrooms and chewy barley, simmered in a savory broth. This comforting soup is a perfect meal for a cold day.
🧂 材料
- 1 cup Pearl barley(rinsed)
- 1 lb Mushrooms(sliced (fresh or a mix of fresh and dried))
- 1.5 cups Onion(chopped)
- 1 cup Carrots(chopped)
- 1 cup Celery stalks(chopped)
- 4-6 cloves Garlic(minced)
- 3 tbsp Butter or olive oil
- 3 quarts Vegetable stock or water
- 1/2 oz Dried mushrooms (optional)(for deeper flavor)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill or parsley(chopped, for garnish)
👨🍳 作り方
- 1
If using dried mushrooms, soak them in hot water for about 20-30 minutes. Drain, reserving the soaking liquid (strain it to remove grit), and chop the rehydrated mushrooms.
- 2
In a large stockpot or Dutch oven, melt butter or heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add the fresh sliced mushrooms (and rehydrated mushrooms, if using) to the pot. Cook until the mushrooms have softened and released their liquid, about 5-8 minutes.
- 4
Pour in the vegetable stock (and reserved mushroom soaking liquid, if used). Add the rinsed pearl barley. Season with salt and pepper.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 to 1.5 hours, or until the barley is tender and the flavors have melded. Stir occasionally to prevent sticking.
- 6
Taste and adjust seasoning as needed. Stir in fresh chopped dill or parsley just before serving.
💡 プロのコツ
- ✓For a richer flavor, use a combination of fresh and dried mushrooms.
- ✓Soaking the barley for a couple of hours before cooking can reduce the simmering time.
- ✓This soup can be made ahead of time and reheated; it often tastes even better the next day.
- ✓A bay leaf can be added during simmering for an extra aromatic note.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- Add diced potatoes or parsnips along with the carrots and celery.
- For a creamier soup, stir in a splash of milk or a dollop of sour cream before serving.
- Some recipes include a can of cream of mushroom soup for added richness, though this is optional.