Mushroom and barley soup

An European starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Mushrooms and carrots are best sourced organic due to pesticide residues. Onions are generally lower-residue, but organic is a nice upgrade for flavor.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 250 g mushrooms, sliced
• 1 cup pearl barley
• 8 cups vegetable stock
• 2 bay leaves
• 1 tsp dried thyme
• to taste sea salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots and sauté until the onion is translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the mushrooms and cook until they are golden and have released their moisture.
4. Add the barley to the pot and stir to combine with the vegetables.
5. Pour in the vegetable stock, add the bay leaves and thyme, and bring the mixture to a boil.
6. Reduce the heat to a simmer and cook for about 40 minutes, or until the barley is tender.
7. Season with salt and pepper to taste. Remove the bay leaves before serving.
8. Garnish the soup with chopped parsley just before serving.

Notes

• For a heartier soup, add diced potatoes or additional vegetables.
• Use mixed varieties of mushrooms for a richer flavor.
• Leftovers can be stored in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.