Mushroom barley soup (use the” Bilia” spices)

Mushroom barley soup (use the” Bilia” spices)

 

A soup for the hard workers 

The baharat and black pepper in this soup brings a deep earthy and light spicy taste that makes it so delicious.

WHAT DO WE NEED?

4 tablespoon olive oil
1 ½ cups of pearl barley 
2 chopped yellow onion
2 green zucchini 
2 packages champignon mushroom 
3 sticks of celery 
3 garlic cloves
8-10 cups water
½ cup almond milk

Spices:

1 tablespoon salt
1 tablespoon baharat
1 ½  teaspoon black pepper
¾ teaspoon cumin 

HOW TO MAKE?

  • Wash the barley with water 2,3 rounds, put it aside.
  • In a soup pot on medium heat put the olive oil with the chopped onion and garlic and stir until soft.
  • Take out the stems from the mushrooms, slice them and add to the pot
  • Grate the 2 zucchini and add to the pot, stir all.
  • Add the washed barley with the water and stir.
  • Put all the spices in 
  • Bring to a boil, cover with the lid and lower to medium low.
  • Stir occasionally and see if more water or salt is needed
  • Cook for 45-50 min.

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