Barley and chestnut soup recipe of 14-10-2016 [Updated on 20-02-2018]
This barley soup with chestnuts is one of the best autumn dishes I have prepared in recent years. I put together all the ingredients I love, cereals, legumes, chestnuts and my beloved ones porcini mushrooms and I perfumed everything with rosemary. Ivano a couple of months ago now a fixed stop in my office at lunchtime and when he tasted this soup was delighted, who would have thought that my carnivorous husband began to appreciate vegetarian soups that I prepare;)
Well friends, I leave you to the second recipe of the day and I wish you a sweet Friday, a kiss and we will read later: *
How to make barley and chestnut soup
Rinse the barley under running water then cook it in salted water for 20 minutes and drain.
Boil the chestnuts in boiling water for 40 minutes.
Drain and peel them when they are still hot.
After soaking the mushrooms for 30 minutes, fry the chopped onion and rosemary in the oil.
Then add the well-squeezed mushrooms and mix.
When the mushrooms are wilted, put the chestnuts and mix to flavor everything.
Once the beans are drained, add those too.
Finally put the barley, cover with the hot broth and cook for 10 minutes. When cooked, season with salt and add pepper.
Bring your soup to the table by adding fresh rosemary on the plates.