Mushroom and Barley Soup Recipe

Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 cups leeks, sliced; 2 cups celery, sliced; 2 onions, chopped; 6 chicken stock cubes; 10 cups boiling water; ⅔ cup barley; ½ cup parsley; 2 bay leaves; 1 teaspoon thyme; 1 teaspoon salt; 1 teaspoon pepper; 2 cups potatoes, diced; 1 kg mushroom, sliced; ½ cup milk or ½ cup cream or ½ cup coconut cream

Servings: persons

3 tablespoons butter
2 cups leeks, sliced
2 cups celery, sliced
2 onions, chopped
6 chicken stock cubes
10 cups boiling water
⅔ cup barley
½ cup parsley
2 bay leaves
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
2 cups potatoes, diced
1 kg mushroom, sliced
½ cup milk or ½ cup cream or ½ cup coconut cream

1
Melt butter.
2
Saute leeks, celery and onions till soft.
3
Combine stock cubes, water.
4
Add to onion mixture with barley.
5
Add parsley, bay leaf, thyme, salt and pepper.
6
Cover and simmer 1 hour stirring occasionally.
7
After 1 hour add potatoes and mushrooms and simmer for 30 minutes.
8
Remove bay leaves.
9
Add milk/cream (this is optional - you don't need it) and serve.

5690

kcal

Calories

620

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons butter, 2 cups leeks, sliced, 2 cups celery, sliced, 2 onions, chopped, and more.

Yes, Mushroom and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Barley Soup

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