Krupnik (Pearl Barley and Mushroom Soup)
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Ingredients
- 150 g pearl barley
- 250 g mushrooms
- 2 carrots
- 2 celery stalks
- 1 onion
- 900 ml vegetable stock
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 189 kcal
- Protein
- 7.4 g
- Carbohydrate
- 32 g
- of which sugars
- 6.6 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 8.5 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion, diced carrots and sliced celery in a splash of oil for 5 minutes until softened.
- 2
Add the sliced mushrooms and fry for 5 minutes more until golden.
- 3
Stir in the pearl barley and vegetable stock, bring to a simmer and cook for 30-35 minutes until the barley is tender.
- 4
Scatter over the chopped dill and serve.
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