Mushroom Barley Soup


  • 1 tbsp olive oil
  • 3/4 cup onions, chopped
  • 2 tsp garlic, finely chopped
  • 1/4 cups mushrooms, stem removed and sliced
  • 1/2 tsp freshly ground black pepper powder
  • 4 cups vegetable stock
  • 1 cup barley (jau), soaked and half-cooked
  • 2 tbsp parsley, freshly chopped
  • 1/2 tbsp lime juice
  • Salt to taste


  1. Soak the Barley in enough water for 30 minutes. Drain and keep aside.
  2. Boil 3 to 4 cups of water, add the Barley and cook on a medium flame for 8 to 10 minutes or till it is 50% cooked. Strain and keep aside.
  3. Heat the oil in a deep non-stick pan, add the onions, garlic and sautee on a medium flame for 3 to 4 minutes.
  4. Add the mushrooms, pepper and salt and sautee on a medium flame for another 5-7 minutes till the mushrooms are tender.
  5. Add the vegetable stock, Barley and 1 cup of water, mix well and simmer on a slow flame for 10 to 12 minutes or till the Barley is completely cooked.
  6. Remove from the flame, add the parsley and lime juice and mix well.
  7. Serve hot.

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