Mushroom and Barley Soup (Seene- ja odrasupp)

Seene- ja odrasupp, or Mushroom and Barley Soup, is a traditional Estonian dish that is hearty, flavorful, and perfect for a cold day. This soup is packed with earthy mushrooms, tender barley, and aromatic herbs, making it a comforting and satisfying meal.

Vegetarian Low Fat Soup Estonian Estonian Cuisine Mushroom Soup Barley Recipe
Mushroom and Barley Soup (Seene- ja odrasupp)

Ingredients

  • 500g fresh mushrooms, sliced
  • 1 cup pearl barley
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and cook until softened, about 5 minutes.
  2. Add the garlic and mushrooms, and cook for another 5 minutes, until the mushrooms release their liquid.
  3. Stir in the pearl barley, vegetable broth, bay leaves, and thyme. Bring the soup to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the barley is tender.
  4. Season the soup with salt and pepper to taste. Remove the bay leaves before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Large pot Soup ladle Serving bowls Soup spoons

Tools

Cutting board Knife Wooden spoon

Serving suggestions

Serve the Seene- ja odrasupp hot, garnished with fresh parsley and a side of crusty bread.

Tips & tricks

For a richer flavor, you can sauté the mushrooms separately before adding them to the soup.

Cost

$10