Mushroom Barley Soup

1. 1 Button mushrooms≈ $7.50 / kg 120 g
2. 2 Pearl barleyパック 800 g ≈ $2.80 40 g
3. 3 Potatoes≈ $2.15 / kg 100 g
4. 4 Carrots≈ $1.50 / kg 40 g
5. 5 Onions≈ $1.60 / kg 40 g
6. 6 Sour cream 15%パック 300 g ≈ $1.60 30 g
7. 7 Butterパック 180 g ≈ $1.60 10 g
8. 8 Dillパック 50 g ≈ $1.80 5 g
9. 9 Bay leaves お好みで
10. 10 Salt 2 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

1. Rinse the barley with cold water and soak it in boiling water for 20 minutes, then drain; prepare the vegetables by chopping onion⁵ into 0.5 cm cubes, carrot⁴ into 0.5 cm cubes, and potatoes³ into 1 cm cubes, and slice the cleaned mushrooms into 0.5 cm pieces.

2. Return the soaked barley to a 2-liter pot, add 500 ml of water, bring to a boil over medium heat, and simmer for 25 minutes until the barley is almost tender, stirring occasionally.

3. Sauté the onions⁵ and carrots⁴ in oil over medium heat until soft and lightly golden, about 6–8 minutes, stirring.

4. Add the potatoes³ and mushroom pieces to the sauté; continue frying for another 2–3 minutes, stirring.

5. Pour the sautéed ingredients into the pot with the barley and its liquid, add 500–600 ml of water, bring to a boil on high heat, then reduce to low and simmer for 10 minutes.

6. Add salt and a bay leaf to taste, and simmer on low for another 10 minutes until the potatoes³ are tender and the flavors meld.

7. Remove from heat, stir in sour⁶ cream, and sprinkle with finely chopped dill⁸; serve hot, with bread if desired.

要点

• プランナー上ではこの料理を2日分作成します。2日目は再加熱してください。