Mushroom & Barley Soup

Delicious Mushroom soup with mixed mushrooms.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine South African
Servings 8


For the soup

  • 500 g mixed cultivated mushrooms, big browns, portabellos, portabellinis, buttons, baby buttons etc sliced
  • 1 tbsp fresh thyme leaves
  • 2 stalks celery finely sliced
  • 2 cloves garlic minced
  • 1 large onion finely diced
  • 2 medium carrots peeled and chopped
  • 1 tbsp flour
  • 2 l vegetable stock
  • 400 g tin diced tomatoes
  • 2 tbsp Worcestershire sauce
  • 1 cup pearl barley
  • 4 tbsp fresh parsley chopped, plus more for garnish
  • 1 tbsp red wine vinegar
  • olive oil for cooking
  • salt and pepper to taste


To make the soup

  • Heat a drizzle of olive oil in a large Dutch oven or soup pot.
    Add the mushrooms and thyme, and cook until golden brown.
  • Transfer the mushrooms to a rack lined baking tray.
    Add a fresh drizzle of olive oil and the celery, garlic, onion and carrot.
  • Cook until softened and very lightly caramelised.
    Sprinkle the flour all over the vegetables and cook for 2 minutes.
  • Pour in the stock, tinned tomatoes and Worcestershire sauce.
    Make sure to scrape any stuck bits of flour off the bottom of the pot.
  • Add the barley and ¾ of the sautéed mushrooms.
    Bring to a simmer and cook until the barley is tender- about 40 minutes.
  • Stir in the parsley and vinegar.
    Season well with salt and pepper.
  • Divide between bowls and garnish with the remaining sautéed mushrooms and an extra sprinkle of chopped parsley.
    Serve with chunky toasted slices of ciabatta.
  • If you have leftovers - the barley will continue to absorb the liquid of the soup overnight.
    So the next day just add a little more stock before reheating.
Keyword soup, vegetarian