Old-Fashioned Mushroom and Barley Soup

8saves
1hour20min


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Cholesterol-lowering soluble fibre is barley's biggest feature. The plump, pearly grains are also rich in B vitamins and magnesium.

Janet Mitchell

Ingredients
Serves: 4 

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 375g button mushrooms, sliced
  • 125g shiitake mushrooms, trimmed and thinly sliced
  • 1/2 cup pearl barley
  • 2 cups chicken stock
  • 1 cup no-added-salt tomato purée
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh parsley

Directions
Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes or until tender. Add the carrots and cook, stirring frequently, for 4 minutes or until crisp-tender. Add the mushrooms and cook, stirring frequently, for 5 minutes or until tender.
  2. Stir in the barley, stock, 2 cups water, the tomato purée, ginger and pepper. Bring to the boil, reduce to a simmer, cover and cook for 45 minutes or until the barley is tender. Sprinkle with the parsley before serving.

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