
A hearty Nordic-style mushroom and barley soup with carrot, onion, broth, and parsley.
25 gButter
200 gMushrooms
90 gCarrot
80 gOnion
8 gParsley
Cook onion, carrot, and mushrooms in butter until softened.
Add pearl barley, vegetable broth, salt, and black pepper.
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0.5 cupPearl Barley
2.75 cupsVegetable broth
To tasteSalt
To tasteBlack Pepper
Simmer until barley is tender.
Finish with parsley.