Barley and mushroom soup recipe

This Barley, mushroom and yogurt soup recipe is a tasty, heart-warming dish that can be cooked with or without meat. It is a comforting meal that warms the body and is perfect for cold weather.

The original recipe is made with beef chuck bones, shanks, or any stewing beef alternatives, or even a mix of a few. You can modify it to suit your dietary requirements. I cook the vegetarian version.

Ingredients

• 500 grams of barley.
• 500 grams of yogurt. You can add a couple of tablespoons of cream.
• 250-300 grams of sliced mushrooms.
• 3 parsnips, if you like, peeled and sliced.
• 1 leek sliced.
• 4-5 garlic cloves, crushed or chopped finely.
• Olive oil, or canola/sunflower or any other vegetable oil.
• Lemon juice, salt (or dry vegetable salt).
• Oregano and mint. You can use dry herbs if you don’t have fresh.
• For a non-vegetarian version, you can use beef chuck bones or shanks, or both, or any other stewing meat with bones.

Method

• In a large stockpot, combine the beef chuck bones/shanks and barley. Add hot water, cover the mix and leave it over medium-high heat until it boils. Reduce the heat to low and let it simmer for 1.5-2 hours, or until cooked well and the meat falls off the bones.
• For the vegetarian version, follow the same step adding hot water to the barley, cover and leave on the stove until it boils. Then reduce the heat to low and leave the mix to simmer for 1-1.5 hours, or until the barley is cooked well.
• In both cases above, you need to check every now, ensure there is enough water and add as necessary.
• While the barley is simmering, fry the oil in another saucepan, add crushed garlic and stir until fragrant. Add the sliced leek and stir for a minute or two, then add the sliced mushrooms and parsnips and fry all together, add salt to your liking.
• Transfer the fried vegetable mix to the barley pot and leave to simmer for another 10-15 minutes. Ensure there is enough water in the soup.
• In a bowl, pour the yogurt and cream (if you are using cream), and mix for a few minutes. Pour this over the barley mix slowly while stirring continuously on low heat. Constant stirring prevents the yogurt and cream from curdling.
• Add lemon juice, oregano and mint. Taste and adjust seasonings, adding salt and lemon to your preference.
• Mix and ladle the soup into bowls. Garnish with fresh mint leaves.
• Serve this delicious barley, mushroom and yogurt soup with or without bread. Enjoy!

Variations

• You can add other green leafy vegetables like kale or spinach to the vegetarian dish. For another healthy kale recipe, check out my stir-fry green beans, kale and tofu recipe.
• You can replace the parsnips with potato or delete it altogether.