Name: Barley Mushroom vegan winter soup ( for seniors/expectant mothers) recipe by Runa Ganguly at BetterButter
Prep time: 250 min
Cook time: 30 min
Total time: 280 min
Yield: 2
Ingredients: 100 gms barley soaked for 4 hours prior to use; 2 tbn extra virgin olive oil; 250 gms button mushroom cleaned and sliced; 1 small potato deskined and cubed; 1 tbn black pepper powder; 1 small onion chopped; 5-6 garlic pearls chopped finely; 5-6 tbn finely chopped parsley leaves; 1 large bay leaf

ABOUT Barley Mushroom vegan winter soup ( for seniors/expectant mothers) RECIPE

Mushrooms are a good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous. Additionally, mushrooms provide protein, vitamin C and iron. A very high fibe content, vitamins and minerals, antioxidants, heart health and diabetes protection are just some of the barley nutrition benefits that make it one of the best whole grain choices.This warm and mild tasting soup is best for chilly winters and helps keeping you warm with loads of nutrition.

Ingredients Serving: 2

100 gms barley soaked for 4 hours prior to use
2 tbn extra virgin olive oil
250 gms button mushroom cleaned and sliced
1 small potato deskined and cubed
1 tbn black pepper powder
1 small onion chopped
5-6 garlic pearls chopped finely
5-6 tbn finely chopped parsley leaves
1 large bay leaf

Instructions

Heat oil in a wok and add onions and garlic chopped and sauté over medium heat
Strain the barley by draining away the water used to soak them
Once you get the aroma of the garlic, throw in the Bay leaf
Add the potatoes next and sauté for 2-3 minutes
Next add the barley and mix
Add the mushrooms now and give it a good mix
Add ground black pepper powder and mix adding a litre of water
Cover and let the soup simmer over Low heat until the potatoes and barley are cooked
Once done season with 1 tbn salt to taste and chopped parsley leaves
Serve hot

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