Vegetable Barley Soup

Vegetable Barley Soup


13 people made this

About this recipe: A super-hearty vegetable soup that will warm the cockles of your heart. Barley is simmered with various vegetables, white wine and dill. Perfect for the cold winter months.


Serves: 12 

  • 200g pearl barley
  • 475ml water
  • 15g butter
  • 80g onion, finely chopped
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 125ml dry white wine
  • 225g fresh mushrooms, chopped
  • 2 teaspoons dried dill
  • 1 teaspoon soy sauce
  • 2 litres chicken stock
  • ground black pepper to taste

Prep:15min  ›  Cook:2hr15min  ›  Ready in:2hr30min 

  1. Bring the barley and water to the boil in a saucepan over high heat. Cover, reduce heat to low and simmer until the barley is tender, about 30 minutes.
  2. Melt the butter in a large pot over medium heat. Stir in the onion, salt and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Stir in the carrots and celery; cook for 5 more minutes. Pour in the wine and bring to the boil over high heat. Add the mushrooms, dill, soy sauce, stock and cooked barley; season to taste with pepper. Bring to the boil; reduce heat to medium-low, cover and simmer 1 1/2 hours.

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