About this recipe:This is a delicious mushroom soup, which is easy to make. Mushrooms are simmered with barley in a chicken stock. It's the perfect soup for the cold winter months.
4 tablespoons olive oil
160g chopped onion
100g diced carrots
60g chopped celery
1 teaspoon finely chopped garlic
450g sliced fresh mushrooms
1.5 litres chicken stock
140g pearl barley
salt and pepper to taste
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken stock and add barley. Bring to the boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
I love pearly barley, like in Scotch Broth, and had a kilo of mushrooms to use up. This was ideal. Easy to make - I used chicken stock from boiling the carcass from Sunday's lunch. Didn't need bread or anything else. A healthy option for a damp day. - 11 Jan 2013