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A hearty mushroom & barley soup


  • Soak the porcini mushrooms in boiling water for 20 mins. Then drain well, reserving the liquid, and chop.
  • Heat a little oil in a heavy-bottomed pot and gently saute the onion, carrot, celery and garlic until tender. Add the porcini, button and Swiss brown mushrooms and briefly toss.
  • Then add 1¼ litres stock to the pot with the pasta sauce, sherry, pearl barley, seasonings and the strained porcini mushroom soaking liquid. Mix well, turn the heat down and rapidly simmer for about 20 mins until the barley is soft, adding the remaining stock if needed. Gently stir in the oyster mushrooms and briefly cook.


  • 25 gm dried porcini mushrooms
  • olive oil 1 large onion, chopped
  • 1 medium-large carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 8-10 button mushrooms, diced
  • 6+ Swiss brown mushrooms, diced
  • 1¼-1½ litres vegetable stock
  • a good slurp of tomato pasta sauce
  • a good slurp of dry sherry
  • 100 gm pearl barley
  • sea salt & freshly ground pepper
  • 6 oyster mushrooms, sliced

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
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm