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45 min
€1.20
4 bowls
Supper
Nutrition per person
240 kcal
42
6
7
Carbs (g)
Fat (g)
Protein (g)
Barley and Mushroom Soup
4 bowls
Serving size:
Time to prepare:
45 min
Cost per person:
€1.20
Energy per person:
Nutrition (per person):
240 kcal
42
gram carbs
6
gram fat
7
gram protein
Ingredients
Substitutions
• 150 grams pearl barley
• 250 grams mushrooms (white mushrooms or forest mushrooms)
• 1 onion, chopped
• 1 carrot, diced
• 1.5 liters vegetable or light chicken stock
• 1 table spoon butter or oil
• 1 bay leaf
• A handful of fresh parsley
• Salt and black pepper
• Barley: buckwheat groats (for gluten-free option).
• Butter: oil.
• Parsley: dill.
Allergens
Gluten (barley), Dairy (butter), if used
1. Rinse barley under cold water. Place in a pot with stock and bay leaf. Bring to a boil, then simmer gently for 20 minutes.
2. Meanwhile, heat butter or oil in a pan. Fry onion and carrot for 5 minutes until softened. Add mushrooms and cook until they release liquid and start to brown.
3. Add the mushroom mixture into the pot with barley. Continue cooking until barley is tender (15–20 minutes more).
4. Season with salt and black pepper. Remove bay leaf.
5. Sprinkle with parsley before serving.
How to make
Serving tip
Serve hot with a slice of rye bread or a dollop of sour cream.
Alenka's note
“Earthy barley and mushrooms — the kind of supper that warms slowly and gently.”
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