Recipe: Soup with pumpkin, mushrooms and barley step by step with pictures | Handy.Recipes

Soup with pumpkin, mushrooms and barley

Cooked soup with pumpkin, mushrooms and barley

Nutritional Value

This homemade, hearty dish is perfect for the cold season. An interesting combination of aromatic wild mushrooms, pearls of pearl barley and sweet vegetables: rutabaga, pumpkin and carrots.

Author of the recipe

Ingredients for soup with pumpkin, mushrooms and pearl barley:

  • Mushrooms (forest) - 200 g
  • Pumpkin - 200 g
  • Brisket - 1 pc
  • Carrots - 1 pc
  • Onion - 1 pc
  • Pearl grits - 50 g
  • Garlic - 1 clove
  • Soy sauce - 2 tablespoon
  • Water - 1,5 l
  • Vegetable oil - 3 tablespoon
  • bay leaf
  • Parsley
  • Salt (to taste)
  • Pepper mixture (ground, to taste)

How to cook soup with pumpkin, mushrooms and pearl millet step by step with photos

Rinse pearl millet well and boil until soft (about 30 minutes).

In a thick-walled pot heat vegetable oil, put chopped mushrooms, onions, pour the soy sauce and stir-fry for 10 minutes.

Peel and peel carrots and cut into equal slices. Add the vegetables to the mushrooms, add water and simmer for 20 minutes.

Then add the diced pumpkin, barley groats (after draining the water), bay leaf, ground pepper and salt to taste. Cook for another 15 minutes.

Finally add the chopped garlic and parsley. Turn off the heat and let the soup stand for half an hour under a closed lid.

Nutritional Value:

Whole Dish:
877.3 Calories
22.7 g
43.2 g
108.1 g
42.8 Calories
1.1 g
2.1 g
5.3 g

Salt, Garlic, Soy Sauce, Vegetable Oil, Onions, Parsley, Carrots, Water, Pepper Mixture, Brisket, Bay Leaf, Pumpkin, Mushroom, Peppercorns, Broths and Soups, Hot Soups

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