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  • Soak the dried mushrooms in a little water for 10 mins. Drain well and chop, discarding the caps and keeping the liquid.
  • Place all the mushrooms with the drained mushroom liquid, the carrots, onion, celery, barley, water, stock, seasonings, nutmeg and thyme in a large heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down and simmer very gently for 2 hours, adding more stock if needed. Taste for seasoning and remove the thyme.
  • Ladle the soup into individual bowls, sprinkle with dill and serve with the bread on the side.


  • 2-3 large dried mushrooms
  • 500 gm large mushrooms, peeled & diced
  • 4 medium carrots, diced
  • 1 large onion, diced
  • 3-4 celery stalks, diced
  • 150 gm barley
  • 1½ litres water
  • 1½ litres vegetable or chicken stock
  • freshly ground salt & pepper
  • ¼ tspn freshly grated nutmeg (or ground nutmeg)
  • 3 thyme stalks
  • chopped dill
  • slices of black or rye bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    3 tbsp1/2 cup
    1 lb450 gm