Mushroom Barley Bean Soup

Name: Mushroom Barley Bean Soup
Yield: 10 servings
Cuisine: Unknown
Ingredients: water, 2400 ml 10 cup; onion, Medium; chopped 1; mushrooms, 230 g; thickly sliced 8 oz; white bean, 240 ml 1 cup; barley, 240 ml 1 cup; carrots, Chopped 1–2; zucchini, Chopped 1–2; vegetable stock, Or chicken stock or vegetable/chicken soup mix; salt; pepper

Original source ↗

Ingredients

ServingsServes 10Original: Serves 10

water, 2400 ml10 cup
onion, Medium; chopped1
mushrooms, 230 g; thickly sliced8 oz
white bean, 240 ml1 cup
barley, 240 ml1 cup
carrots, Chopped1–2
zucchini, Chopped1–2
vegetable stock, Or chicken stock or vegetable/chicken soup mix
salt
pepper

Method 6 steps

Soak the beans for several hours and set aside.
In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes.
Add carrots and zucchini; sauté 5 minutes more.
Add mushrooms, and sauté until they release all their liquid.
Add the water, barley, beans, spices, and stock (or soup mix).
Cook for a few hours.

Ingredients in this dish

Carrot
Onion
Spring onion / Leek
Mushroom
Courgette / Zucchini
Green beans
Beans