Creamy Mushroom Barley Soup

Ingredients

In the Slovenian adaptation of Ječmenac od vrganja, the recipe remains true to its Croatian roots but incorporates slight variations to align with Slovenian cuisine. The Slovenian version may include different types of mushrooms commonly found in the region, such as šampinjoni or jurčki. Additionally, Slovenian cuisine often emphasizes the use of dairy products, so the soup may have a creamier consistency compared to the Croatian version. We alse have the original recipe for Ječmenac od vrganja, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g vrganja mushrooms, sliced 500g vrganja mushrooms, sliced
• 200g šampinjoni or jurčki mushrooms, sliced (optional) 200g šampinjoni or jurčki mushrooms, sliced (optional)
• 1 cup (200g) barley 1 cup (200g) barley
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the vrganja mushrooms and optional šampinjoni or jurčki mushrooms to the pot. Cook until the mushrooms release their moisture and start to brown.
3. 3.
   Stir in the barley and cook for a minute, allowing it to toast slightly.
4. 4.
   Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the barley is tender.
5. 5.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the stove and reheat gently. Adjust the seasoning if needed.
8. 8.
   Serve the Creamy Mushroom Barley Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Vrganja mushrooms — Clean the mushrooms thoroughly before slicing. If fresh vrganja mushrooms are not available, you can use dried ones. Soak the dried mushrooms in warm water for about 20 minutes before slicing and using them in the recipe.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• If you prefer a chunkier texture, reserve some sautéed mushrooms before blending the soup and add them back in at the end.
• Serve the soup with a side of crusty bread for a complete meal.

Serving advice

Serve the Creamy Mushroom Barley Soup as a comforting main course for lunch or dinner. Accompany it with a fresh green salad or a slice of warm bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve it in deep bowls to showcase the creamy texture and allow the aroma of the mushrooms to entice your senses.