Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Barley Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Friday, 19 September 2014

Barley Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Barley Soup Recipe Biography

Source (google.com.pk)

1 cup pearl barley

1/4 cup extra virgin olive oil (EVOO)

1 pound crimini or mixed mushrooms, sliced

1 onion, chopped

4 cloves garlic, chopped

1 bunch cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stemmed and shredded

Salt and pepper

A few grates of nutmeg

4 cups chicken or vegetable stock (32 ounces)

A handful of dried porcini or mixed wild mushrooms

Shaved Pecorino Romano cheese, for serving

Serves 4

PREPARATION

Divide and conquer: Boil the barley separately while you move forward with the soup to get it all done in just under 30 minutes. Bring a medium size saucepan of water to a boil; add the barley and boil until just tender, 20-22 minutes. Drain and reserve.

Meanwhile, in a soup pot, heat the EVOO, four turns of the pan, over medium-high heat. Add the fresh mushrooms and cook until browned, then add the onion and garlic and cook until soft, 12-15 minutes total. Add the kale and cook to wilt; season with salt, pepper and nutmeg. Stir in the stock, a couple of cups water and the dried mushrooms; bring to a boil. Lower the heat to simmer and cook until the dried mushrooms are tender, 7-8 minutes. Stir in the reserved barley. Serve the soup in shallow bowls and top with the Pecorino Romano cheese.