👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced wild mushrooms and cook until browned and tender, about 8-10 minutes. Remove mushrooms and set aside.

   ⏱️ 10 minutes

   💡 Proffstips: Don't overcrowd the pan; cook mushrooms in batches if necessary.
2. 2

   Add the chopped onion, carrots, and celery to the same pot. Cook until softened, about 7-8 minutes.

   ⏱️ 8 minutes
3. 3

   Add the minced garlic and cook for 1 minute more until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the rinsed pearl barley, broth, thyme sprigs, and rosemary sprig. Bring to a boil.

   💡 Proffstips: Using a good quality broth will enhance the soup's flavor.
5. 5

   Reduce heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender.

   ⏱️ 50 minutes
6. 6

   Return the cooked mushrooms to the pot. Stir and simmer for another 5-10 minutes to allow flavors to meld.

   ⏱️ 10 minutes
7. 7

   Remove thyme and rosemary sprigs. Season with salt and black pepper to taste.

   💡 Proffstips: Taste and adjust seasoning before serving.
8. 8

   Ladle the soup into bowls and garnish with fresh chopped parsley.

   💡 Proffstips: Serve hot with crusty bread.