Barley and Mushroom Soup

This super-easy-to-make soup is the perfect way to rehydrate after a long day in the outdoors. It does not contain enough energy (only 112 calories) for a dinner but is the perfect appetizer!

Ingredients

Note: This recipe contains affiliate links. You can read my disclosure here.

• 2 tbsp. (30 ml) 10 minute barley
• 1 tsp. (5 ml) dried parsley
• 2 tbsp. (30 ml) dried carrots
• 3 tbsp. (45 ml) freeze dried white mushrooms
• ¹⁄₂ cube of beef broth (for the equivalent of 1 cup of broth)

Equipment

• Stove + fuel
• Pot large enough for 2 liters (8 cups)
• Wooden spoon to mix
• Bowl to eat (you could always eat directly in the pot, no judgement here!)
• sporks or spoons!

Before trip

1. Mix all the ingredients in plastic bag #1.

At camp

1. Mix 375 ml (1 ¹⁄₂ cup) of water with the content of bag #1 in pot.
2. Bring to boil and then simmer for 10-15 minutes or until the barley is cooked to your taste.
3. Enjoy!