Mushroom and Barley Soup

Mushroom and Barley Soup


77 people made this

About this recipe: A deliciously hearty winter soup that will warm the cockles of your heart. Barley is simmered with mushrooms in a seasoned beef stock. Serve with fresh crusty bread, if desired. This soup can be made vegan-friendly by substituting in vegetable stock instead of beef stock.


Serves: 6 

  • 200g barley
  • 750ml water
  • 1 1/2 tablespoons olive oil
  • 2 onions, chopped
  • 1 carrot, thinly sliced
  • 2 sticks celery, thinly sliced
  • 575g sliced mushrooms
  • 1.2 litres beef stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

  1. Bring the barley and water to the boil in a saucepan. Cover, reduce heat to low and simmer 30 minutes or until tender.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms and cook 5 minutes more.
  3. Pour in beef stock and bring soup to a simmer over medium-high heat, then reduce heat to medium-low and continue simmering 15 minutes. Stir in barley and season with salt and pepper before serving.

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