Vegetable Barley Soup

    2 hours 30 min

    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.

    23 people made this

    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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    Reviews in English (19)


    This soup was okay, much better the next day. It was a little bland for our taste. The soy sauce was lost in the soup. If I make this again, I'll add at least a tablespoon of soy sauce and will add chicken.  -  14 Jan 2010  (Review from Allrecipes US | Canada)


    Excellent basic barley soup recipe. The (small) changes I made were to add some squash, no turkey, and red wine instead of wine. Seems to be a very forgiving recipe.  -  03 Dec 2009  (Review from Allrecipes US | Canada)


    I made this and added some chicken and it is great very tasty.  -  13 Nov 2009  (Review from Allrecipes US | Canada)