Soup with whole grains, mushrooms, and cabbage
A warm and nourishing soup that's perfect for the colder seasons. It also requires minimal cleanup and takes care of itself while cooking, making it ideal for a busy weekday. This recipe does not meet the Whole Grain Logo requirements but is an opportunity to include more whole grains in everyday meals. Developed by Martin Guf.
Ingredients
- 100 g barley grains
- 700 ml bouillon vegetable or chicken
- 1 tbsp butter
- 200 g mixed mushrooms
- 200 g cabbage e.g., pointed cabbage or savoy cabbage
- ½ chili
- 1 tsp cumin
Instructions
- Sauté the mushrooms and grains in butter.
- Slice the cabbage into bite-sized pieces and add to the mushrooms. Sauté briefly.
- Finely slice the chili and add it to the dish along with the remaining ingredients. Let everything simmer over medium heat for 40 minutes.
Tip
- Serve optionally with whole grain bread.