From RecipeTin Eats
Pearl Barley Soup
- Makes
- 4
- Ingredients
- 16
- Rating
- 5.0 out of 5, from 32 ratings on RecipeTin Eats
13 things you may not have.
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Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion (, finely diced)
- 2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
- 2 celery stems (, chopped into 1cm / 0.4" cubes)
- 2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
- 150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
- 2 garlic cloves (, finely minced)
- 1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves ((or 1 dried))
- 1 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 cup pearl barley (, NOT hulled barley (Note 2))
- 1.75 litres / quarts vegetable stock
- 1 cup fresh parsley leaves
Nutrition · per serving
- Calories
- 262 kcal
- Fat
- 7 g
- Fiber
- 10 g
- Sugar
- 9 g
- Sodium
- 2186 mg
- Protein
- 7 g
- Carbohydrate
- 47 g
- Saturated fat
- 1 g
- Unsaturated fat
- 5 g
As published by RecipeTin Eats.
The method
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