Old-Fashioned Mushroom and Barley Soup

    1 hour 20 minutes

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

    1 person made this

    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

    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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