Soup with pumpkin, mushrooms and barley
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.
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
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Rinse pearl millet well and boil until soft (about 30 minutes). |
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In a thick-walled pot heat vegetable oil, put chopped mushrooms, onions, pour the soy sauce and stir-fry for 10 minutes. |
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Peel and peel carrots and cut into equal slices. Add the vegetables to the mushrooms, add water and simmer for 20 minutes. |
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Then add the diced pumpkin, barley groats (after draining the water), bay leaf, ground pepper and salt to taste. Cook for another 15 minutes. |
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Finally add the chopped garlic and parsley. Turn off the heat and let the soup stand for half an hour under a closed lid. |
Salt, Garlic, Soy Sauce, Vegetable Oil, Onions, Parsley, Carrots, Water, Pepper Mixture, Brisket, Bay Leaf, Pumpkin, Mushroom, Peppercorns, Broths and Soups, Hot Soups
