Soup

Krupenia with Mushrooms

A hearty mushroom-and-barley soup with potatoes and vegetables in a savory broth.

What you’ll need

• pearl barley: 250 g
• verified edible wild mushrooms: 500 g
• potatoes: 450 g
• carrot: 180 g
• onion: 180 g
• water: 1600 ml
• butter: 50 g
• salt: 12 g
• black pepper: 2 g

How to make it

1. Rinse the pearl barley until the water runs clear. Use only verified edible wild mushrooms from a reliable source: cooking does not make poisonous species safe. Clean and cut the mushrooms into 2-3 cm pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.