Mushroom and Barley Soup

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Manchow Soup, Best Easy Gazpacho, Easy Klong Talay (Sour and Spicy Seafood Soup)

Rate This Recipe
5

Ingredients

  • 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.