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Mushroom and Barley Soup Recipe


Easy vegetarian mushroom and barley soup recipe with ingredients, instructions and alternative beef addition:


This first easy to make mushroom and barley soup recipe has been kindly provided by Michelle Clay from her book The Pantry Cookbook.

This should take about 50 minutes to cook and can be left unattended for most of this time. She has chosen to omit ingredient weights so that you can build your own taste after a few tries. She also suggests substituting any other type of grain and vegetables making this ideal for those who like it thicker. It makes a great winter warmer, is filling and can be made very cheaply.




mushroom and barley soup recipe




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Ingredients for Mushroom and Barley Soup



These ingredients are given as a guide only. When we made ours we added celery and parsnip as additional ingredients. Use seasonal vegetables because these will be cheaper to purchase.

Uncooked barley or other grain

Sliced mushrooms

Vegetable stock

Chopped vegetables such as beet, onion, carrot or greens

Salt and pepper to taste



barley soup


How to make Mushroom and Barley Soup



Put the mushrooms and grain into a pot and gently bring to the boil. When they are almost tender enough to eat add the remaining chopped vegetables and continue to boil until they are tender. Add the seasoning to your taste. Serve with your favourite bread or rolls.


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Beef and Barley Soup Recipe



The above can easily be adapted to those who do not want the vegetarian option. Michelle Clay recommends using stew meat of any sort and is especially useful for using up tough stew meat in the freezer which can be cooked from frozen.



Ingredients for Beef and Barley Soup






Fresh or frozen stew meat of any sort


Beef or vegetable stock


Chopped vegetables


Salt and pepper to taste


How to Make Beef and Barley Soup


Put the beef or other meat with the grain in a pot and bring to a gentle boil. After about 30 minutes remove the meat from the pot and cut into bite sized pieces and then return them to the pot. When they are almost tender enough to eat add the chopped vegetables. Continue to boil until the veg and grain are tender then add the salt and pepper depending on your taste.



Buy The Pantry Cookbook or read the Recipe Book Reviews review on the Family Cookbook page.





mushroom barley soup






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