domenica 12 febbraio 2012

Soup of Pumpkin Mushroom and Barley

Recipe by Laura Valente.


  • 500 gr Pumpkin
  • 130-150 gr Barley
  • 150 gr of Champignons or Penny Bun - Italian Porcino
  • 1 Onion
  • 500 ml Vegetable Stock
  • 1 Garlic clove
  • Olive Oil or Butter
  • Salt and Pepper


Slice the onion in small pieces than fry them in olive oil or butter till golden brown.
Cut the Pumpkin in small pieces and add it to the onion.
Put the lid over the pan and cook the pumpkin with the help of some vegetable stock for about 20-30 minutes till it is nice soft.
Put the pumpkin in the the blender and mix it till become a soft cream. If necessary add some more stock water.
Add salt if necessary.

Slice the mushrooms and fry them in a pan with the garlic.
At the end remove the garlic.

Cook the barley in salty water,  proportion of water with barley  1:3.

Mix the three ingredient together and add some more water stock if necessary to make it nicely smooth.
Add pepper and salt.
Serve it hot.

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