Mushroom and Barley Soup Recipe

Mushroom and Barley Soup is a very popular recipe. Learn how to make/prepare Mushroom and Barley Soup by following this easy recipe.
Mushroom and Barley Soup Recipe
Difficulty Average
Recipe Type Veg.
  • 1/3 cup Barley (soaked overnight in cold water)
  • 5 cups Sliced Mixed Fresh Mushrooms
  • 4-1/2 cups Vegetable Stock
  • 3 Shallots (finely chopped)
  • 1/4 cup Dried Mushrooms
  • 2 tsp Chopped Fresh Thyme
  • 1 tsp Dijon style mustard
  • 2/3 cup Boiling Water
  • 3 tbsp Olive Oil
  • 2/3 cup Apple Juice
  • 1 Bay leaf
  • Pepper to taste
  • Salt to taste
How to make Mushroom and Barley Soup:
  • Drain excess water from barley and keep it aside.
  • Now heat a large pan, add barley and stock into it and bring it to a boil.
  • Now reduce the heat, cover and simmer for 45 minutes.
  • Meanwhile soak the dried mushrooms in boiling water for 20 minutes.
  • After the specific time period, take out the mushrooms, reserving liquid. Chop the taken out mushrooms.
  • Now take oil in a large pan; add chopped shallots, thyme and mushrooms to it.
  • Cook for 5 minutes and then add cider and boil rapidly until liquid is almost evaporated.
  • Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan. Cover the pan.
  • Simmer for 1 minute. Discard the bay leaves.
  • Season with salt and pepper and serve hot with whole wheat rolls.