Mushroom and Barley Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1/3 cup - barley, soaked overnight in cold water to cover
  • 4 1/2 cups - vegetable stock
  • 1/4 cup - dried mushrooms
  • 2/3 boiling water
  • 3 tbsp - olive oil
  • 3 shallots, finely chopped
  • 2 tsp - chopped fresh thyme
  • 5 cups - sliced mixed fresh mushrooms
  • 2/3 cup - apple juice
  • 1 tsp dijon style mustard
  • 1 bay leaf
  • pepper to taste
  • salt to taste

How to Make Mushroom and Barley Soup

  • Drain barley into a large pan and add the stock to it.
  • Bring to a boil, then reduce heat, cover and simmer for 45 mins.
  • Soak the dried mushrooms in boiling water for 20 mins.
  • Drain the mushrooms, reserving liquid, chop.
  • In a large pan, heat oil.
  • Add shallots and thyme; cook for 5 mins.
  • Add the dried and fresh mushrooms.
  • Stir fry over medium heat for 5 mins or until golden.
  • Add cider and boil rapidly until liquid is almost evaporated.
  • Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan.
  • Simmer and covere for 1 minute.
  • Season with salt and pepper.
  • Serve with whole wheat rolls.