Print Recipe
5 from 2 votes

Low calorie barley and mushroom soup

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 6
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1 onion, sliced or diced
  • 150 g mushrooms, sliced (~ 2 cups sliced)
  • 75 g pearl barley (~ 1/4 cup)
  • 1 litre hot water (~ 4 cups)
  • 1 litre hot, good quality vegetable stock (~ 4 cups)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Black pepper

Instructions

  • Heat the oil in a large, deep frying pan, and add the onion and mushrooms. Cook for 5 minutes over a medium heat, until soft.
  • Add the pearl barley, water and stock, along with the dried thyme, bay leaf, and a generous amount of black pepper. Bring to a simmer, and cook for around 45 minutes, or until the pearl barley is completely cooked.
  • Serve warm.