Autumnal Mushroom and Pearl Barley Soup with Celeriac and Thyme

A hearty autumn soup with mushrooms, pearl barley and root vegetables that can be cooked ahead, frozen and reheated as needed. It is seasoned with fresh parsley and lemon juice.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 400 g Mushrooms
• 150 g Pearl barley
• 2 pc Onions
• 2 pc Garlic cloves
• 2 pc Carrots
• 200 g Celeriac
• 2 pc Waxy potatoes
• 2 tbsp Cooking oil
• 1.2 l Vegetable stock
• 2 pc Bay leaves
• 1 tsp Thyme, dried
• 1 tbsp Lemon juice
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Peel and finely dice the onions and garlic. Peel the carrots, celeriac and potatoes and cut them into small cubes. Clean the mushrooms and slice them. Rinse the parsley, pluck off the leaves and chop them finely.
2. Heat the cooking oil in a large pot. Sweat the onions and garlic in it for 2 minutes until translucent.
3. Add the mushrooms and fry vigorously for 5 minutes until the liquid has evaporated.
4. Stir in the carrots, celeriac and potatoes and let them sweat for 2 minutes.
5. Add the pearl barley, bay leaves and thyme. Pour in the vegetable stock, bring to a boil once and then simmer the soup over medium heat for about 30 minutes until the barley and vegetables are tender.
6. Remove the bay leaves. Season the soup with salt, pepper and lemon juice.
7. Let the soup cool completely and freeze it in portion containers or keep it in the refrigerator for up to 4 days. To serve, reheat and sprinkle with the parsley.