Mushroom Barley Soup
What goes in
- 14.8 mloil
- 1onion
- 2celery stalks
- 2carrots
- 1 cuppotatoes
- 2 cupsmushrooms
- ½ cupquick-cooking barley
- 4.9 mlgarlic powder
- 2½ mlground thyme
- 3 cupslow-sodium chicken broth
- 2 cupswater
- 14.8 mlchopped fresh parsley (optional)
How to cook it
- Warm the oil in a large soup pot set over high heat. Add the onion, celery, carrots, and mushrooms, cooking for roughly 4 minutes until lightly browned.
- Stir in the potatoes, barley, garlic powder, thyme, chicken broth, and water, then bring the mixture to a boil.
- Turn the heat down to a gentle simmer and let cook for about 20 minutes until the grains of barley are tender.
- Ladle into bowls, top with the fresh parsley, and serve immediately.
Kubbord keeps track of the food in your kitchen and tells you what you can cook with it, before anything goes off.
Get notified when Kubbord launches
Kubbord is being tested now. Leave your email and we'll send you one email when it's on Google Play.
On Android? Try Kubbord early →
One email at launch, plus one to confirm your address. Nothing else, and you can leave any time. How we keep it.