Old-fashioned mushroom & barley soup

    Old-fashioned mushroom & barley soup

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    About this recipe: Cholesterol-lowering soluble fibre is barley's biggest feature. The plump, pearly grains are also rich in B vitamins and magnesium.

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 2 carrots, diced
    • 375g button mushrooms, sliced
    • 125g shiitake mushrooms, trimmed and thinly sliced
    • 1/2 cup pearl barley
    • 2 cups chicken stock
    • 1 cup no-added-salt tomato purée
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon pepper
    • 1 tablespoon chopped fresh parsley

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes or until tender. Add the carrots and cook, stirring frequently, for 4 minutes or until crisp-tender. Add the mushrooms and cook, stirring frequently, for 5 minutes or until tender.
    2. Stir in the barley, stock, 2 cups water, the tomato purée, ginger and pepper. Bring to the boil, reduce to a simmer, cover and cook for 45 minutes or until the barley is tender. Sprinkle with the parsley before serving.
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