Mushroom and Barley Soup

Mushroom and Barley Soup

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I love to use pearl barley which I think is a very underrated grain. It soaks up tons of flavour and is perfect for adding bite to a good mushroom soup.


Serves: 6 

  • 60ml olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 fennel stalks (or celery), diced
  • 2 large carrots, diced
  • 500g mushrooms, diced
  • 60ml red wine
  • 100g pearl barley, rinsed
  • 2 sprigs thyme, leaves picked
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 8 cups vegetable stock
  • salt and freshly ground pepper, to taste
  • parsley, to garnish

Preparation:15min  ›  Cook:1hour5min  ›  Ready in:1hour20min 

  1. In a heavy bottomed saucepan, heat oil and saute onion over medium heat about 7 minutes until it begins to soften. Add garlic, fennel and carrots and cook 7-10 minutes, stirring occasionally. Add mushrooms and cook another 10 minutes to sweat them.
  2. Deglaze with red wine and stir the bottom of the saucepan to loosen cooking juices.
  3. Add the pearl barley, thyme, bay leaf and paprika. Mix well and add vegetable stock. Bring to a boil, reduce heat and simmer, covered, until barley is tender, about 40 minutes. Stir occasionally.
  4. Taste and adjust seasoning with salt, pepper and paprika. Serve garnished with parsley.

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