For a rich, tasty start to your meal, try our delicious Barley and Mushroom Soup.

Barley and Mushroom Soup

Barley and Mushroom Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Irish
Serves: 4 servings
  • 3 ounces (75 g) pearl barley
  • salt
  • 2 carrots
  • 2 celery stalks
  • 1 leek
  • 1 onion
  • 2 bay leaves
  • 10 black peppercorns
  • 1 sprig of parsley
  • 1 1/2 ounces (40 g) dried mushrooms
  • 2 Tablespoons vinegar
  • 2 ounces (50 g) butter
  • 1/4 pint (150 ml) light cream
  1. Wash barley, then cook in lightly salted, boiling water for 2 1/2 hours till very soft and gelatinous.
  2. Meanwhile, scrape and chop carrots. Wash and slice celery and leek. Peel and quarter onion. Put all vegetables into a saucepan with bay leaves, salt, peppercorns, parsley, mushrooms and 9 fluid ounces (250ml) water. Cover and simmer gently for 1 hour.
  3. Strain stock into a bowl. Reserve mushrooms and discard remaining vegetables. Slice mushrooms and return to pan with strained stock.
  4. Drain barley and crush with a potato masher, or partly liquidize in a blender. Add barley and vinegar to stock, heat through and season.
  5. Cut butter into small pieces and put in bottom of a warmed soup tureen. Pour in soup, stir in cream and serve.
Freezing Suitable: add butter and cream after reheating


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