- Chicken Broth - 0.5 liters (16.9 oz)
- Button Mushroom - 150 g (0.3 lbs)
- Onion - 1 large
- Pea - 1 handful of
- Cauliflower - 1 handful of
- Egg Barley - 1 handful
- Carrot - 1 small
- Cream - 2 oz
- Lemon Juice -
- Salt - (optional)
- Tarragon -
- Garlic Salt -
Peel the vegetables and set aside.
Chop the onion. In a pan with a small bit of oil, place the mushrooms with the onions on top. Sprinkle a tsp of salt and pepper. Cook over medium heat until simmering and the juice boils away.
While the mushrooms are cooking cut the carrot into slices. Add the carrots and the peas to cold broth and begin cooking. Add a little tarragon and garlic to taste.
When the vegetables are almost soft, add the cauliflower and the egg barley.
When everything is cooked, you can add the sauteed mushrooms and cream.
When it begins boils, remove from the heat and add the lemon juice to taste.
Also known as: Creamy Vegetable Soup With Lemon Tarragon, Mushroom Soup With Vegetables