🧂 食材
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cup Pearl barley(rinsed)
- 2 medium Onions(diced)
- 0.5 lb Mushrooms(thinly sliced (a mix of white button and cremini recommended))
- 1 large Carrot(thinly sliced)
- 8 cups Reduced sodium chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper(freshly ground)
- 2 tablespoons Fresh parsley(finely chopped, for serving)
- 2 tablespoons Fresh dill(finely chopped, for serving (optional))
- Sour cream(for serving (optional))
👨🍳 步骤
- 1
In a large soup pot, heat the olive oil and butter over medium heat. Add the diced onions and cook for 5 minutes, stirring frequently, until softened.
- 2
Add the sliced mushrooms and cook for another 5 minutes, or until the mushroom liquid has evaporated and the mushrooms begin to brown.
- 3
Stir in the sliced carrot, salt, and pepper. Cook for 2-3 minutes more.
- 4
Pour in the chicken broth and add the rinsed barley. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring every 15 minutes, or until the barley is tender.
- 5
Remove the soup from heat. Stir in the fresh parsley and dill (if using).
💡 专业技巧: Adding fresh herbs at the end preserves their bright flavor. - 6
Taste and adjust seasoning if necessary. Serve hot, with a dollop of sour cream if desired.
💡 专业技巧
- ✓For a richer flavor, you can use a mix of mushroom varieties, including dried porcini mushrooms (rehydrated in hot water, with the soaking liquid strained and added to the broth).
- ✓If the soup becomes too thick while simmering, add a little more broth or water to reach your desired consistency.
- ✓Barley continues to absorb liquid as it sits, so you may need to add more liquid when reheating leftovers.
✨ 创意变奏
为您的创意版本提供灵感
- For a heartier soup, add diced potatoes along with the carrots.
- A bay leaf can be added during the simmering process for extra aroma.
- For a vegetarian option, ensure you use vegetable broth.