Barley and Mushroom Soup

barley and mushroom soup

Barley and Mushroom Soup

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This soup is rich and creamy, with a hint of mushroom flavor. It's perfect for when you want something comforting on a cold day.
Servings: 4
Calories: 334


  • 3 oz Pearl barley
  • Salt
  • 2 Carrots
  • 2 Celery stalks
  • 1 Leek
  • 1 Onion
  • 2 Bay leaves
  • 10 Black peppercorns
  • 1 Sprig of parsley
  • 1 1/2 oz Dried mushrooms
  • 2 tbsp Vinegar
  • 2 oz Butter
  • 1/4 pint Carton of single cream


  • Wash barley, then cook in lightly salted, boiling water for 2 1/2 hours till very soft and gelatinous.
  • Meanwhile, scrape and chop carrots. Wash and slice celery and leek. Peel and quarter onion. Put all vegetables into a saucepan with bay leaves, salt, peppercorns, parsley, mushrooms and 9fl oz (250ml) water. Cover and simmer gently for 1 hour.
  • Strain stock into a bowl. Reserve mushrooms and discard remaining vegetables. Slice mushrooms and return to pan with strained stock.
  • Drain barley and crush with a potato masher, or partly liquidize in a blender. Add barley and vinegar to stock, heat through and season.
  • Cut butter into small pieces and put in bottom of a warmed soup tureen. Pour in soup, stir in cream and serve.


Freezing Suitable: add butter and cream after reheating
Calories: 334 kcal
Carbohydrates: 34 g
Protein: 5 g
Fat: 21g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 143 mg
Potassium: 443 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 6160 IU
Vitamin C: 7 mg
Calcium: 64 mg
Iron: 1 mg
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