Barley soup w/parsnips, chard + lemon parsley mojo from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 213) by Abra Berens

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Notes about this recipe

  • SheilaS on March 31, 2023

    Overall, not bad but not something I want to make again. This recipe makes a ton. A half batch is plenty for four with leftovers. I doubled the barley because it didn't seem like much. The soup alone is pretty bland so the mojo is a must. I added some salt-preserved lemon to the mojo to give it a little more oomph.

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