Mushroom and Barley Soup

mushroom and barley soup

Barley, rich in beta-glucan soluble fibre, can help improve heart health, glucose levels and immune system function. It’s a great addition to this delightful winter warmer.


  • 400g fresh mushrooms, cleaned and sliced
  • 1 large carrot, sliced thinly
  • 1 large onion, sliced
  • 1 stalk celery, sliced
  • 1/2 cup pearl barley
  • 4 cups chicken broth
  • 1 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • few drops of Tabasco sauce or other type of chilli sauce (optional)

In a medium pot, saute the mushrooms, carrot, celery and onion in a small amount of chicken broth. Cook on medium heat for 8 to 10 minutes until most of the moisture has cooked out of the mushrooms. Add the beef and chicken broth and give a good stir. Bring back to a boil. Now stir in the spices, bay leaf and barley, and bring to a boil. Reduce heat and simmer for 45 minutes or until barley is cooked and tender.

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