Barley Soup with Haggis and Mushrooms
Soups • World
Description
Barley Soup with Haggis and Mushrooms
Ingredients
- Olive Oil 2 tablespoons
- Spanish onions 2 heads
- Garlic 2 cloves
- Pickled Chanterelles 10 oz
- Haggis 15 oz
- Chicken Broth 0 qt
- Pearl barley 5 oz
- Tomatoes 6 pieces
- Sweet Red Onion 1 bunch
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion, minced garlic, and finely chopped mushrooms. Cook, stirring, for 5 minutes until softened.
Step 2
Remove the skin from the haggis and chop finely. Add it to the pot and mix well. Add the broth and barley. Season with salt and bring to a boil. Cover, reduce the heat, and simmer for 40 minutes, stirring every 10 minutes, until the barley is cooked.
Step 3
Meanwhile, bring a pot of water to a boil. Make crosswise cuts on the tomatoes and place them in boiling water for 30 seconds, then transfer to cold water. Peel the skin, cut into quarters, and remove the seeds. Chop finely and transfer to a bowl. Add the finely chopped salad onion.
Step 4
Ladle the soup into small bowls and add a small amount of the tomato mixture to each.
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