Mushroom & Barley Soup Recipe

Warm-up with all the goodness mushrooms can provide.

Winter is the perfect time for warming dishes like soups, hearty stews and healthy meals to fight sickness and mushrooms are the perfect addition to any meal for a boost of flavour and many health benefits as they are packed with nutrients and minerals that you need to keep healthy. Among other things, they…

• Lower blood pressure: Mushrooms are high in potassium which acts as a counter to the negative effects of sodium consumption.
• Boost immune system: Mushrooms improve the efficiency of the immune system by stimulating microphages to increase it’s ability to fight off foreign bodies. They also have a natural anti-inflammatory effect on the body.

To get you started on your way of incorportating mushrooms into your soups, we’ve highlighted three delicious recipes. 

• Brothy Chicken & Mushroom Soup
• Mushroom & Barley Soup
• Vegan Creamy Cashew Nut Mushroom Soup

Mushroom & Barley Soup

Serves 8

Ingredients:

• 500g mixed cultivated mushrooms, sliced
• (big browns, portabellos, portabellinis, buttons, baby buttons etc)
• 1 Tbsp fresh thyme leaves
• 2 celery stalks, finely sliced
• 2 garlic cloves, minced
• 1 large onion, finely diced
• 2 medium carrots, peeled and chopped
• 1 Tbsp flour
• 2 litres / 8 cups vegetable stock
• 1 x 400g 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

Method:

1. Heat a drizzle of olive oil in a large Dutch oven or soup pot.
2. Add the mushrooms and thyme, and cook until golden brown.
3. Transfer the mushrooms to a rack lined baking tray.
4. Add a fresh drizzle of olive oil and the celery, garlic, onion and carrot.
5. Cook until softened and very lightly caramelised.
6. Sprinkle the flour all over the vegetables and cook for 2 minutes.
7. Pour in the stock, tinned tomatoes and Worcestershire sauce.
8. Make sure to scrape any stuck bits of flour off the bottom of the pot.
9. Add the barley and ¾ of the sautéed mushrooms.
10. Bring to a simmer and cook until the barley is tender- about 40 minutes.
11. Stir in the parsley and vinegar.
12. Season well with salt and pepper.
13. Divide between bowls and garnish with the remaining sautéed mushrooms and an extra sprinkle of chopped parsley.
14. 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.