Mushroom and Barley Soup Recipe

This mushroom and barley soup recipe is very simple and easy to prepare. It makes a hearty and filling soup suitable for vegetarians but the meaty taste of the mushrooms will appeal to carnivores as well.

Chopping the ingredients takes about 5 minutes after which you just leave it to simmer.


Ingredients for Mushroom and Barley Soup Recipe:Mushroom & Barley Soup

  • 1 lb button mushrooms (sliced)
  • 1 large tomato (chopped)
  • 2 carrots (chopped)
  • 1 large onion (chopped)
  • 2 stalks of celery (chopped)
  • 4 oz  pearl barley
  • Good pinch of dried parsley
  • Salt and pepper (to taste)
  • 2 to 2½  pints water or vegetable stock

Method for Mushroom and Barley Soup Recipe:

  1. Put all of the ingredients into a large pan with the water and bring to a boil.
  2. Reduce heat, cover and simmer for about  45 minutes or until the barley is tender.
  3. Adjust seasoning to taste.

This will provide 6 servings – serve with some home-made bread and you’ve a great winter lunch. It will also freeze well.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Soup Recipes, Vegetarian Recipes
2 comments on “Mushroom and Barley Soup Recipe
  1. David Ball says:

    Sounds like it might be tasty, but how much water or stock is required?

  2. Val H says:

    2 to 2 1/2 pints depending on how thick you like it.

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