Mushroom and barley soup
A barley soup with mushrooms, courgette and fresh herbs.
Approximate total time: 45 min8 servingsInternationalMeal base: Barley and mushrooms
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 8 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- 1 tbsp olive oil
- 1 onion
- 225 g chestnut mushrooms
- 1 medium courgette
- 4 garlic cloves
- 1 celery stalk
- 1 medium tomato
- ¾ cup quick-cooking pearl barley
- 6 cups vegan vegetable stock
- ½ tsp salt
- Black pepper to taste
- 3 tbsp fresh dill
- 3 tbsp fresh coriander
- 3 tbsp fresh basil
- 2 tbsp fresh thyme
Step-by-step method
- Slice onion, mushrooms, courgette and celery. Chop garlic, tomato and herbs.
- Soften the onion in the oil for 5 minutes with a pinch of salt.
- Add mushrooms and courgette and cook for 5 minutes. Add garlic and stir for 1 minute.
- Add celery, tomato, barley, stock, salt and pepper. Cover and bring to a boil.
- Lower the heat, stir in the herbs and simmer covered for about 10 minutes, or until the barley is tender.
- Adjust seasoning. Rest uncovered for 10 minutes before serving.
✦ Kitchen tip
Use quick-cooking barley; ordinary barley needs more time and liquid. The 45-minute total is an estimate from the method and includes resting.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.