Pearl Barley Soup

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 55 minutes

Ingredientes

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 ¾ litres / quarts vegetable stock

1 cup fresh parsley leaves

Instrucciones

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.

Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.

Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.

Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.

Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Storing leftovers:

Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Nutrición

• Calorías: 262 kcal
• Grasa Total: 7 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 5 g
• Sodio: 2186 mg
• Carbohidratos Totales: 47 g
• Fibra Dietética: 10 g
• Azúcares Totales: 9 g
• Proteína: 7 g