Impress your guests with this Czech mushroom barley soup
Mushroom barley soup, rooted in Czech cuisine, is a vegetarian's comfort with its earthy mushrooms and satisfying barley. A staple across Eastern Europe for centuries, it embodies the region's culinary history. This dish is more than sustenance; it's a cherished cultural experience that warms any season. Embrace this timeless tradition and let's begin the journey of crafting this wholesome meal together.
Gather the following ingredients
To make this Czech mushroom barley soup, gather these ingredients: one cup pearl barley, two tablespoons olive oil, one large onion (chopped), two cloves garlic (minced), 14 ounces fresh mushrooms (sliced), six cups vegetable broth, one teaspoon dried marjoram, half a teaspoon dried thyme, and salt and pepper to taste. For garnish, have two tablespoons fresh parsley (chopped) ready.
Preparing the barley
Begin by rinsing the pearl barley under cold water until the water runs clear. In a medium-sized pot, bring three cups of water to a boil. Add the barley and simmer on low heat for about 30 minutes or until it becomes tender but still retains some bite. Once cooked, drain any excess water and set aside.
Sauteing vegetables
While the barley is cooking, heat two tablespoons of olive oil in a large pot over medium heat. Add chopped onions and minced garlic to the pot and saute until they become translucent and fragrant - this should take about five minutes. Next, add sliced mushrooms to the pot and cook them with onions and garlic until they are soft and browned.
Combining ingredients
Add the sauteed vegetables to a pot with six cups of vegetable broth and the cooked barley. Mix in the dried marjoram and thyme, then season with salt and pepper to suit your taste. Heat until the mixture begins to boil, then lower the heat for a simmer. Leave it uncovered for around 20 minutes, allowing the flavors to blend seamlessly.
Final touches
Once the soup has simmered and thickened slightly, taste and adjust the seasoning as needed. Then, remove the pot from heat. Serve the soup hot, ladling it into bowls. For a final touch of freshness and color, garnish each serving with freshly chopped parsley. This not only adds flavor but also enhances the visual appeal of the dish.
