One of the things I really like about my daily routine is the fact that I wake up super early.
Not only I manage to load or two of laundry, I almost always have the time to talk to with my Noam in California. By the way, my baby Noam is totally named after her.
This week while we talked, she asked me for a recipe of mushroom and pearl barley soup, which also named Krupnik soup.
She started cooking, we chatted quite a bit and parted each one on her own way: she went to sleep and I start my day. But Noam made me crave this wonderful soup, so I hurried to the grocery store to buy some ingredients.
Ingredients
24 oz. of Champignon mushrooms
14 oz. of Portobello mushrooms
1 garlic clove
2 celery stalks without leaves
1 yellow onion
2 medium carrots
½ a cup of pearl barley
Salt and pepper to taste
2 tablespoons olive oil for frying
1 liter of water (about 6- 7 cups)
Preparation
1. Heat the oil in a pot
2. Cut the onion into cubes and add to the pot
3. Slice the celery and mushrooms, cut the carrots into cubes and add to the pot
4. Add half a cup of pearl barley to the pot and fill the pot with water
5. Season with salt and pepper, add the garlic clove (don’t mice or slice) and bring to a boil
6. Simmer and cook with the lid on, for another 30 minutes
Notes
– A lot of people like to add potatoes to this soup- I think there is no need for it. Adding potatoes is just a load of more carbs in my opinion.
– The mushrooms can either be sliced or cut into cubes. I think in case that the mushrooms are small, it’s enough to slice them. If they are large you may cut them into cubes.
And that’s it!! How easy was that??? Did you like this recipe? Do you have any questions? Write me here in the comments section!
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