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Italian cream of mushroom soup recipe with Barley, Olive oil, wine
from: JansiIngredients:
- Button mushroom-120 gms
- Barley-20 gms (soaked overnight)
- Butter-20 gms
- Olive oil-25 ml
- Garlic-5 gms
- Sage-2 gms
- White wine-20ml
- Salt-5 gms
- Black pepper -4 gms
- Vegetable stock- 100 ml
- Double cream-20 ml
- Extra virgin olive oil-10 ml
Procedure to make Italian Cream of Mushroom soup:
- Drain excess water from barley and put aside. Now heat a large pan, add barley and water into it and bring it to a boil. Reduce the heat, cover and simmer for 45 minutes.
- Clean and slice the mushrooms.
- In a hot pan, heat some butter and olive oil. Sauté the mushroom and garlic.
- Once it's slightly brown, slash in white wine and sage. Adjust seasoning and keep aside.
- In a blender, puree the mushroom mixture and strain it.
- Then in a pan, take the mushroom puree, barley and stock, and boil.
- Finally simmer it for a minute; add the double cream and adjust the seasoning.
- Drizzle it with extra virgin olive oil.
- Serve hot.
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