Barley and chanterelle soup is a traditional Italian dish, originating from the central-northern regions. This delicious soup is enriched by the rich, earthy flavor of chanterelle mushrooms, which combine perfectly with the barley and vegetables. Perfect to enjoy during the autumn season.
Wash the barley and cook it in salted boiling water for 90 minutes
Chop all the vegetables and add them with the mushrooms to a pot with 150 cl of water
Salt and cook for 1 hour with the lid on
Blend everything and put it back in the pot, adding the barley
Cook for another 15 minutes
Dress with raw oil and sprinkle with chopped parsley
Pan
Casserole dish
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days.
Vegetarian dish
Italia
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| Energy (kcal) | 63.55 |
| Carbohydrates (g) | 11.84 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 1.99 |
| Fiber (g) | 2.91 |
| Sale (g) | 0.01 |
