Barley and mushroom soup

Categories: Soups, Vegan recipes

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Barley and mushroom soup
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Barley and mushroom soup

An easy and super tasty recipe for mushroom barley soup. It’s thick and rich and makes you want to come back for seconds and thirds! I’ve never seen an entire pot of soup disappear so quickly! A perfect soup for cold winter days.

Makes 5 servings


1 onion
15 champignon mushrooms
2 cloves of garlic, chopped
1.5 liters water
1 carrot
3/4 cup pearl barley
1 Tbsp paprika
1/3 tsp turmeric
2 Tbsp chicken bouillon
Ground black pepper


1. Finely dice the onion. Heat 3 Tbsp of oil in a pot and add the onion, sautéing around 2 minutes until golden. Chop the garlic and add to the pot.

2. Peel and grate the carrot using the large holes of a box grater and add to the pot. Slice the mushrooms and add them as well. Add water, spices, and the barley.

*3. Cook on medium heat for around an hour.

Good to know…
You can make this a day beforehand. There’s no need to presoak the barley.

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