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.
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
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Bring the barley and water to the boil in a saucepan. Cover, reduce heat to low and simmer 30 minutes or until tender.
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.
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.