Barley and Mushroom Soup

Barley and Mushroom Soup

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I like to use dried mushrooms because they provide a real flavour punch. This is a simple soup but very satisfying.


Serves: 6 

  • 100g dried mushrooms
  • 8 cups water
  • 2/3 cup pearl barley
  • oil or butter, for frying
  • 1 onion, diced
  • 4-5 potatoes, diced
  • 1 carrot, diced
  • salt, to taste
  • parsley or dill, to serve
  • sour cream, to serve

Preparation:10min  ›  Cook:1hour  ›  Extra time:3hours soaking  ›  Ready in:4hours10min 

  1. Place the dried mushrooms in a saucepan with the cold water and let soak 2-3 hours, or overnight. Remove mushrooms and finely dice, reserving the water.
  2. Add the barley to the mushroom-soaking water and bring to a boil. Reduce heat, cover and simmer 30-40 minutes.
  3. Meanwhile, heat the oil or butter and saute onion until transparent. Add the mushrooms and cook another 5-10 minutes. Add to the soup along with the potatoes and carrot. Season to taste and simmer 20 minutes or until potatoes are done.
  4. Serve sprinkled with chopped parsley or dill and a spoonful of sour cream.

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