Ingredients
- 1 1/2 liters vegetable stock (your choice of stock- vegetable, chicken or beef )
- 75 grams dry barley (pearl)
- 2 yellow onions, sliced
- 2 carrots, diced
- 1 parsnip, diced
- 3 stalks celery, diced
- 2 to 3 potatoes, diced
- 50 grams mushrooms (fresh, or 7-8 dried mushroom's sliced, or use both)
- 2 tablespoons oil
- 1 bay leaf
- Fresh dill, chopped to serve (can substitute with fresh parsley)
- Salt and pepper to taste
How to Make
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Step 1: Soak the barley in water overnight.
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Step 2: Drain and simmer in 500 ml of the stock for 1 1/2 hours.
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Step 3: In a large pan, heat the oil and lightly fry the onion. Add the barley and its liquid, the rest of the stock, carrots, parsnips, celery, potatoes, mushrooms and bay leaf. Cover and simmer for 30 minutes.
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Step 4: Season with salt and pepper to taste.
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Step 5: Serve garnished with fresh dill. If fresh dill is not available use fresh parsley instead.
We hope you enjoy this recipe!
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