Mushroom & Barley Soup
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Prep: 10 mins
Cook: 35 mins
Tender, earthy mushrooms and nutty pearl barley give this seasonal soup a woodsy feel, with scents of bay, caraway and a few fronds of dill for freshness and depth.
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290 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 carrot
  • 1 potato
  • 400g souping mushrooms
  • 1 vegetable stock cube
  • 1 tsp caraway seeds
  • 75g pearl barley
  • 1 bay leaf
  • A handful of dill, leaves only
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim the carrot and finely chop it to match the onion (no need to peel). Peel and finely chop the potato.

  • 2.

    Warm a large pan over a medium heat for 1 min, then add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper. Gently cook for 5 mins, stirring occasionally, till the veg have softened but not picked up too much colour. If they start to brown, turn the heat down.

  • 3.

    While the veg cook, thickly slice the mushrooms. Quarter or halve any small mushrooms. Stir them into the pan with the veg and cook for another 5 mins till the mushrooms look juicy.

  • 4.

    Crumble in the stock cube and add 1 tsp caraway seeds. Add the pearl barley and bay leaf. Pour in 800ml boiling water and give everything a stir to mix it well. Pop on a lid and simmer the soup for 20 mins, till the barley is nice and tender.

  • 5.

    While the soup simmers, roughly chop the soft dill fronds. Squeeze the juice from half the lemon into the soup. Taste it and add a pinch more salt or pepper, or a squeeze more lemon juice, if you think it need sit. Ladle the soup into warm bowls and garnish with chopped dill to serve.

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