Food from scratch · Lunch · Recipes

Barley Mushroom Soup

How to start a week after the Easter chocolates with a healthy and nutritious diet? Surely, with light and delicious  barley and mushroom healthy and tasty soup!



  • Barley                                         1/2 cup
  • Butter                                         1/2 tbs
  • Onion medium, chopped     2 pcs
  • Carrot medium, chopped     1pc
  • Black pepper corn                  8 pcs
  • Bay leaf                                      2 pcs
  • Mushrooms                              50g
  • Carrot, grated or chopped   1 pc
  • Onion, grated or chopped    1 pc
  • Vegetable oil                            1 tbs
  • Mushrooms, chopped           1 lb
  • Salt to taste
  • Hot chili to taste
  • Green herbs to garnish



Boil the 1/2 cup of barley in 1 1/2 cup of water till it’l be soft. Coat with melted butter.


2. Broth

Bring to boil 2l of water with onion, carrot, bay leaf and pepper corns and 50 g of mushrooms. Simmer for 25 minutes. Remove all the ingredients from the broth.

The broth supposed to look brownish

3. Assembling

Heat up 1 tbs of oil over a pan, add carrot and onion and keep it stirring from time to time till onion’ll become translucent and carrot turn to be soft. (Saute) Add them to the broth. Place in the cooked barley and mushrooms. Bring to boil, add salt and spices to taste.  Pour in a soup bowl, garnish with green herbs, enjoy!


Bon Appetite!


As you can see, I love cooking soups. In my opinion, soup is the healthiest kind of food because there is no wastage of ingredients’s nutrition element. All healthy part of every single ingredient goes into the broth which is the easiest way to consume by our bodies. More of it, it’s easy to cook a soup and its varieties unlimited!




Original Recipe #2317

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