Mushroom, cabbage, and barley soup with dill

candidate 31.0 attention-min · 65 min total · delicate
Leaves 2 lunches (home only)

Dried mushrooms do the heavy lifting for depth; their soaking liquid goes in with the broth. A spoon of sour cream on top is the protein, such as it is.

Ingredients

8 oz cremini mushrooms

0.5 oz dried porcini

0.75 cup pearl barley

0.5 green cabbage

1 yellow onion

2 carrots

5 cup vegetable broth

1 fresh dill

0.5 cup sour cream

2 tbsp butter

Steps

1. Cover dried porcini with 1 cup hot water to soak · 20 min · away

2. Slice mushrooms; chop onion and carrots; core and slice cabbage · 12 min · hands-on

3. Brown the fresh mushrooms in butter, then soften onion and carrots · 10 min · nearby

4. Chop the soaked porcini; add with their liquid, barley, cabbage, and broth; simmer until barley is tender · 40 min · earshot

5. Chop dill, stir most of it in, adjust salt; serve with sour cream and the rest of the dill · 3 min · hands-on

Log a cook Edit

Source: Claude draft (2026-10-14) — unvetted