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Barley Mushroom Soup

with The Jungle Farm’s Barley and Beck Farms Carrots

Ingredients:

5 1/2 cups vegetable stock

1/2 cup onion, chopped

2 cloves garlic, minced

1 bay leaf

1/2 tsp Worcestershire sauce

1/8 tsp black pepper

2 cups fresh assorted mushrooms, sliced

3/4 cups carrot, shredded

1/2 cup celery, chopped

1 1/2 cups quick-cooking barley

3 tbsp fresh parsley, chopped 

Directions:
  1. Heat 1 tbsp olive oil in a large pot on medium heat.

  2. Add onions, celery, and carrots and sauté until slightly tender.

  3. Stir in garlic and mushrooms, and sauté until lightly browned.

  4. Pour in vegetable stock and add bay leaf, Worcestershire sauce, and salt & pepper.

  5. Bring soup to a boil, then let simmer for 10 minutes to let flavours mix.

  6. Add in barley and simmer for another 20 minutes. 

  7. Serve with fresh parsley.

Barley Grains
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