Barley soup and chanterelles
Instructions
Wash the barley and cook in salted boiling water for 90 minutes.
Shred all the vegetables and place them with the mushrooms in a saucepan with 150 cl of water.
Add salt and cook for 1 hour at indoor pot.
Move everything to the mixer and place in pot combine the barley.
Cook 15 minutes more.
Drizzle with oil and sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 160 g of barley
- 200 g of chanterelle mushrooms
- 1 potato
- 1 leek
- Carrot
- Celery
- Onion
- Olive oil extra virgin
- Chopped parsley
- Unrefined sea salt