There is no season for mushroom, it is always up to date, very quick and easy to prepare, very fragrant and is a great start to your lunch menu. In our country there are many different exotic fragrant mushrooms. They are ideal for this recipe, so go cooking.
- 500 g mushrooms
- 2 small carrot
- 1 large onion
- slice celery
- 1 /4 cup pearl barley Lagarone
- 1/2 bunch of parsley
- black pepper
- 30 g butter
- Prepare mushrooms.
- Wash, clean and chop the carrot, onion and celery. Pour the vegetables in hot oil and saute for 5 minutes. Add the washed and sliced mushrooms. Stir and cook another 5 minutes. Add salt (about one teaspoon of salt) and 1.5 l water.
- Leave the soup to boil and add the washed pearl barley. Cook until ready.
- A little before removing from heat, add finely minced fresh parsley and freshly ground pepper.