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Ingredients
ServingsOriginal: 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
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.