Barley and chanterelle soup is a traditional Italian dish, originating from the central-northern regions. This delicious soup is enriched by the rich and earthy flavor of chantarelle mushrooms, which combine perfectly with the barley and vegetables. Perfect to enjoy during the autumn season.
Wash the barley and cook it in boiling salted water for 90 minutes
Chop all the vegetables and throw them with the mushrooms into a pot with 150 cl of water
Salt and cook for 1 hour covered
Blend everything in a mixer and put back in the pot adding the barley
Cook for another 15 minutes
Season with raw oil and sprinkle with chopped parsley
Frying Pan
Saucepan
Knife
Cutting Board
Keep in the refrigerator in an airtight container for a maximum of 3 days.
Vegetarian dish
Italy
| Energy (kcal) | 63.9 |
| Carbohydrates (g) | 12.82 |
| of which Sugars (g) | 1.57 |
| Fat (g) | 0.33 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 2.29 |
| Fiber (g) | 1.9 |
