Chicken thighs under a vegetable cap
2020-08-13 / test@t
Mushroom soup with turkey and barley
Barley is an amazing product. Very nutritious. This is a processed grain of barley. Namely, barley porridge supported the gladiators of Ancient Rome before battles. The advantage of pearl barley is its low calorie content. Only 109 kcal per 100 g. By the way, would you like to slow down the aging process? Run for pearl barley! It is rich in lysine, a natural collagen. No expensive cream is needed. This is the solution. Simple.
Ingredients
- turkey fillet (pieces) 300 g
- vegetable broth 500 ml
- porcini mushrooms (frozen) 70 g
- quick barley 70 g
- ground coriander 1 tsp
- paprika 1 tsp.
- carrots 1 pc.
- onion 1 pc.
- potatoes 300 g
- garlic 2 tooth.
- parsley 1-2 vet.
STEP-BY-STEP COOKING RECIPE
Step 1
Pour the barley into a saucepan. Pour 2-3 glasses of water. Cook over medium heat for at least 20 minutes. until tender, stirring occasionally. Focus on your stove and utensils. Then drain the water.
Step 2
Cut the onion into small cubes. Grate the carrots on a coarse grater. Peel and dice the potatoes about 1 cm. Preheat a deep skillet, deep pan, or heavy-bottomed saucepan with 1 tablespoon. vegetable oil. Sauté the turkey, onion and carrots over medium heat, stirring for 3-4 minutes. Defrost mushrooms and broth beforehand. Add potatoes and mushrooms. Pour in broth and a glass of water. Add coriander and paprika. Bring to a boil. Cook for 12-15 minutes. until the potatoes are soft.
Step 3
Chop the garlic finely. Add barley to the soup. Salt and stir. Add garlic to taste. Bring to a boil. Remove from heat. Cover with a lid. Let stand 5 minutes. Chop the parsley. Sprinkle over soup before serving. Serve.
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