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About this recipe

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Why you’ll love it

Mushrooms, barley, leek, garlic, paprika, lemon, and dill yogurt turn into a cozy Balkan soup with deep earthy flavor and a fresh creamy finish. 🍄

Ingredients

• Soup base 🍲
• 🍄 450 g mushrooms, sliced (button, cremini, or mixed mushrooms / 1 lb)
• 🌾 120 g pearl barley, rinsed (⅔ cup / 4.2 oz) gluten
• 🥬 220 g leek, sliced and washed well (2 cups / 7.8 oz)
• 🥕 140 g carrot, diced (1 large / 5 oz)
• 🌿 80 g celery, diced (2 stalks / 2.8 oz)
• 🧅 100 g onion, finely diced (1 small / 3.5 oz)
• 🧄 4 garlic cloves, finely grated (4 cloves / 0.7 oz)
• 🫒 35 ml olive oil (2 tbsp + 1 tsp / 1.2 fl oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz)
• 🌶️ 1 g smoked paprika (½ tsp / 0.04 oz)
• 🍃 2 bay leaves
• 🧂 8 g fine sea salt (1½ tsp / 0.28 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 💧 1.35 l vegetable stock or water (5¾ cups / 45 fl oz)
• Fresh finish 🌿
• 🌿 18 g fresh parsley, chopped (½ cup loose / 0.6 oz)
• 🌿 12 g fresh dill, chopped (⅓ cup loose / 0.4 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍋 3 g lemon zest (1½ tsp / 0.1 oz)
• Dill yogurt topping 🥛
• 🥛 180 g thick plain yogurt (¾ cup / 6.3 oz) dairy
• 🌿 8 g fresh dill, chopped (¼ cup loose / 0.28 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.35 fl oz)
• 🧄 1 small garlic clove, finely grated (1 clove / 0.14 oz)
• 🧂 1 g fine sea salt (⅛ tsp / 0.04 oz)
• 🫒 10 ml olive oil (2 tsp / 0.35 fl oz)
• To serve 🍽️
• 🍞 Crusty bread or warm flatbread gluten
• 🌿 Extra dill or parsley
• 🍋 Lemon wedges
• 🌶️ A small pinch of paprika
• 🫒 A thin drizzle of olive oil

Preparation

• 1 Rinse the barley 🌾 Rinse the pearl barley under cold water until the water runs mostly clear. Drain well and set aside.
• 2 Brown the mushrooms 🍄 Heat olive oil in a heavy pot over medium-high heat. Add the mushrooms and cook for 7–8 min, stirring often, until they release moisture and start to brown.
• 3 Add the vegetables 🥬 Add leek, carrot, celery, and onion. Cook for 6 min, stirring often, until the vegetables soften and smell sweet.
• 4 Add garlic and paprika 🧄 Add garlic, sweet paprika, smoked paprika, salt, and black pepper. Stir for 30 sec, just until fragrant.
• 5 Add barley and stock 🍲 Add rinsed barley, bay leaves, and vegetable stock or water. Stir well and bring to a gentle boil.
• 6 Simmer until tender 🔥 Reduce the heat, cover partly, and simmer for 35–40 min, until the barley is tender and the soup looks slightly thick and glossy.
• 7 Adjust the soup 💧 If the soup becomes too thick, add a little hot water or stock until it reaches a spoonable soup texture.
• 8 Add herbs and lemon 🌿 Stir in parsley, dill, lemon juice, and lemon zest. Simmer for 2 min more, then remove the bay leaves.
• 9 Mix the dill yogurt 🥛 In a small bowl, mix yogurt, dill, lemon juice, garlic, salt, and olive oil until thick, cool, and creamy.
• 10 Serve warm 🍽️ Ladle the hot soup into bowls. Spoon dill yogurt on top, sprinkle with paprika and herbs, and serve with bread and lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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