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eastern-european

Slovenian Mushroom Barley Soup with Tarragon and Lemon

This simmered dish pairs pearl barley with cremini mushrooms, sliced, dried tarragon and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegan
300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
101 g Carbohydrates
15 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 60g pearl barley (dry) 212 kcal
  • 170g cremini mushrooms, sliced 37 kcal
  • 102g leek, sliced 62 kcal
  • 5g garlic, minced 7 kcal
  • 12g olive oil 106 kcal
  • 443g vegetable broth (low sodium) 27 kcal
  • 136g white beans (cooked, drained) 189 kcal
  • 1g dried tarragon 3 kcal
  • 10g lemon juice 3 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. leekolive oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add leek and cook 4 minutes until softened.
  2. cremini mushrooms
    Add mushrooms and cook 6-8 minutes until they release moisture and start to brown.
  3. garlicdried tarragonblack pepper
    Stir in garlic, tarragon, and black pepper; cook 30 seconds.
  4. pearl barley (dry)vegetable broth (low sodium)
    Add barley and broth, bring to a simmer, then cook 30-35 minutes until barley is tender.
  5. white beans (cooked
    Stir in white beans and simmer 3 minutes to heat through.
  6. lemon juice
    Finish with lemon juice, taste for salt, and serve hot.

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