Barley and mushroom soup

This soup tastes like winter. Literally. The moment it gets cold and cloudy, I rush to make this soup.

 It’s rich, aromatic and comforting. Not mentioned in the ingredients: a big plush blanket and  fluffy slippers 😊😊😊

• ½ cup barley, soaked in cold water for 2 hours 

• 2 onions, chopped

• 1.2 liter hot water or chicken stalk 

• 3 cups mushrooms (any kind, washed and chopped) 

• ½ cup dried mushrooms, soaked in hot water for 30 minutes. 

• ¼ cup olive oil 

• Salt and pepper 

1. In a soup pot, heat the oil and sauté the onions for 5 minutes. 

2. Drain the dried mushrooms and add to the pot along with the fresh mushrooms. Sauté for 5 more minutes. 

3. Add the barley and the chicken stalk / water. Mix and season with salt and pepper. 

4. Bring to a boil. Lower the heat and cook for 40 minutes. 

5. For thicker consistency, pulse 2-3 times with a stick blender.