MUSHROOM BARLEY SOUP
INGREDIENTS
Barley
|
1 tbsp
|
Button mushrooms sliced
|
8 – 10 nos
|
Garlic thinly sliced
|
3 – 4 cloves
|
Onion finely chopped
|
1 no small
|
Carrots sliced
|
½ no
|
Bay leaf
|
2 nos
|
Salt & white pepper pdr
|
T.T.
|
sweet corn kernels
|
2 tbsp
|
Butter
|
1 tsp
|
Tender coriander stems finely chopped OR
Coriander leaves chopped
|
1 tbsp
|
METHOD:
1.
In a heavy bottomed pan put together the barley,
corn, carrots and bay leaf with 4 cups water and bring it to a boil
2.
Simmer for around 30 min till the barley is
cooked and the water turns a light pink. Also the water would have reduced to
almost half.
3.
In a separate pan heat the butter, add into it the
garlic and onion, sauté till it gets soft and colours lightly.
4.
Now add into it the sliced mushrooms and sauté
on high flame till it starts to sweat. Season it with salt and pepper.
5.
Add in the hot onion mushrooms to the bubbling
barley mix.
6.
Add a little more water if needed if you find it
too thick.
7.
Check the taste and accordingly season a little
more with salt and pepper.
8.
Finally sprinkle the coriander stems in and
serve hot with sliced toasted garlic bread.
9.
If you like then you can also top the soup with
a little grated parmesan cheese.
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