Maggie Beer

Mushroom and Barley Soup

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Step 1: Place the barley into a medium size pot, add the water, and place over high heat. Bring to the boil then reduce to a rapid simmer for an hour and then strain off the water and set aside.

Step 2: Strain porcini mushrooms and finely chop, reserving liquid and set aside

Step 3: In a large heavy based pot melt the butter and fry the onions over medium high heat until translucent. Add garlic, rosemary, thyme, and salt and cook for a further 3 minutes.

Step 4: Add chopped porcini, pre-cooked barley, stock, reserved porcini liquid, and sherry to the onion mixture.

Step 5: Place a large non stick frypan over high heat, add the extra virgin olive oil, once this is hot sauté off the mushrooms, seasoning with salt and add to the barley and stock.

Step 6: Cook for approx 10 minutes and adjust seasoning with pepper if needed.


  1. 1.5L water
  2. 20g dried porcini soaked overnight in 500ml hot water
  3. 10g garlic finely chopped
  4. 10g fresh rosemary roughly chopped
  5. 2 sprigs fresh thyme stripped and chopped
  6. 20g sea salt
  7. 850ml Chicken Stock or Vegetable stock
  8. 80g sherry
  9. 100g shitake mushrooms chopped
  10. 200g swiss brown mushrooms chopped
  11. 200g field mushrooms chopped
  12. to serve parsley chopped

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