Barley and Mushroom Soup

 Ingredients: 30 g butter, 2 finely chopped onions, 2 stalks of green celery, 2 carrots, 1 red bell pepper, 1 large clove of grated garlic, 1/2 teaspoon marjoram, 3 tablespoons white wine, 20 g dried porcini mushrooms, 2.5 l water + 2 organic vegetable/chicken cubes or 2.5 l vegetable/chicken broth (adjust if you prefer thinner or thicker soup), 1/2 teaspoon fresh or dried thyme, 3/4 cup bulgur (rinsed and washed) or 200 g, 1 bay leaf, 300 g chanterelles (or yellow chanterelles) - I used frozen chanterelles, sea salt or fine pink salt, freshly ground pepper, 4 tablespoons sour cream.

To prepare a delicious dish with mushrooms, we start by placing the mushrooms in a generous bowl, where we will add a liter of hot water. It is important to let the mushrooms rehydrate for 20 minutes to regain their soft texture and unmistakable aroma. After this interval, we will cut them into small pieces, ensuring they are evenly distributed in the dish. Next, we will strain the water using a cheesecloth or a paper kitchen towel that does not break down, then we will add the mushrooms back into the water, preparing the base to intensify the flavor of our dish.

In another pot, we dissolve the soup cubes in the remaining water, making sure they blend well. We start preparing the vegetables: we cut the carrots, peppers, and celery into suitably sized pieces so that they cook evenly. In a stainless steel pot, we add the butter and heat it over low heat. Here, we will sauté the chopped vegetables together with the onion, stirring occasionally for about 10 minutes. This process will bring the flavors to life, and the vegetables will become slightly translucent.

After the vegetables have been sautéed, we add the minced garlic and marjoram, continuing to sauté for another 30 seconds until the garlic begins to release its aroma. This step is essential for intensifying the flavor of the dish. Then, we will add the white wine, bulgur, thyme, bay leaf, and the mushrooms with the water in which they were rehydrated, as well as the water in which we dissolved the soup cubes. We bring everything to a boil, then reduce the heat and cover the pot with a lid, allowing the dish to simmer slowly.

We stir occasionally, ensuring that the bulgur cooks evenly. After the bulgur has cooked completely, we add the chanterelles, which will add a rich flavor and pleasant texture to the dish. We continue to simmer for another 3-4 minutes, especially if the chanterelles are frozen. Once the ingredients are well integrated and cooked, we turn off the heat and add the sour cream. This ingredient will give the dish a special creaminess. Finally, we season everything to taste with salt and pepper, preparing a savory meal full of flavors that will delight the taste buds of those who savor it. Enjoy your meal!

 Tags:  onion chicken meat garlic carrots soup unt pepper sour cream mushrooms wine vegetarian recipes