Mushroom and Barley Soup

Ingredients and Weight:

• 2 cups dried barley
• 1 pound fresh white mushrooms, sliced
• 2 liters water
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 2 tablespoons fresh rosemary
• 3 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper to taste

Preparation Time:

• Preparation: 20 minutes
• Cooking: 1 hour 30 minutes
• Total: 2 hours

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large pot, bring water to a boil and add barley. Reduce heat and let it simmer for 30 minutes.
2. In the meantime, heat the EVOO in a separate pan and add the chopped celery, carrot, and onion. Saute until the vegetables are tender.
3. Add the sliced mushrooms and fresh rosemary to the pan and continue cooking for another 5 minutes.
4. Add the cooked barley and its cooking water to the pan, and let it boil. Reduce heat and let it simmer for another hour.
5. Season with salt and pepper to taste. Serve hot.

Nutritional Information:

• Calories: Approx. 250 per serving (depending on the amount of oil used)
• Carbohydrates: Barley is a good source of carbs.
• Fiber: Barley and vegetables provide fiber.
• Protein: Mushrooms are a good source of protein.

Dish Characteristics:

• This dish is hearty and comforting, perfect for colder weather.
• The combination of mushroom and barley offers a unique flavor experience.
• It is a nourishing dish that is also good for health, with its high fiber and protein content.

User Comments:

• "The dish was delicious! The combination of mushroom and barley was unique and refreshing."
• "I loved the heartiness of this soup. It was filling and nutritious."
• "The flavor was rich and the texture of the soup was smooth."

Special Precautions and Tips:

• Make sure to use fresh ingredients for best results. If using dried mushrooms, soak them in water for about an hour before slicing.
• Adjust the seasoning according to taste.
• For a richer flavor, you can add a splash of white wine during the cooking process.