A delicious seasonal FIT soup with chanterelle mushrooms, vegetarian (and can be made vegan). Barley soup with chanterelles is pure health served in a bowl.
Ingredients
- Olive oil, 1 tablespoon
- Butter (regular or plant-based), 1 tablespoon
- Onion, 1
- Carrot, 1
- Broth or stock, 2 liters
- Pearl barley, 3 tablespoons
- Potatoes, 3
- Chanterelle mushrooms, about 125 g
- Tomato, 1
- Fresh dill, 1 tablespoon, chopped
- Chives, 1 tablespoon
Preparation
In a pot, sauté the diced onion in olive oil and butter until translucent. Add the peeled and grated carrot, and cook for about a minute, stirring frequently.
Pour in the broth and bring to a boil. Add the barley and diced potatoes.
Once boiling, cover the pot, reduce the heat, and simmer for about 10 minutes.
Add the cleaned and chopped chanterelle mushrooms and continue to cook covered for about 10 minutes.
Add the peeled and diced tomato and cook for another 5 minutes, adding the chives and dill towards the end. Season with salt and pepper to taste, if needed.
