Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins


Ingredients Nutrition


  1. Heat dutch oven or large pan over medium-high heat.
  2. Add mushrooms and onions, cook until gold, about 3 minutes.
  3. Add all other ingredients and bring to a boil.
  4. Reduce heat to low, and simmer until the barley is tender, about 1-1/2 hours.
Most Helpful

Mmmmm, what a soup!!!! It is so tasty with all the different flavours working harmoniously together to make for a lovely taste. The pearl barley adds nutrition and substance to make this soup a whole meal in itself. When making this I felt that the full amount of liquid might dilute the soup too much, so I only used half of what was called for and the end result was perfect for me. That being said, Im not much a fan of clear soups, so thats just personal preference. I could not stop eating your yummy soup and will definitely make it again! THANK YOU SO MUCH for sharing it here with us! Made and reviewed for Veggie Swap #22 May 2010.

Lalaloula May 05, 2010

What a wonderfully flavored soup that is all the better for not being weighed down with cream and butter. I used veggie broth concentrate and DH and I really loved the result. This will be made many times over :D

Annacia February 14, 2010

Very earthy, simple, and delicious soup. Made as directed and wouldn't change a thing. Thanks, stingo! Made for Veggie Recipe Swap.

mersaydees January 30, 2010