Cookbook:Mushroom Barley Bean Soup

Cookbook | Ingredients | Recipes


For 10 servings:

  • 10 cups (2400 ml) water
  • 1 medium onion, chopped
  • 8 oz (230 g) mushrooms, thickly sliced
  • 1 cup (240 ml) white beans
  • 1 cup (240 ml) barley
  • 1 or 2 carrots, chopped
  • 1 or 2 zucchini, chopped
  • vegetable or chicken soup mix or stock
  • salt and pepper to taste


  1. Soak the beans for several hours and set aside.
  2. In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes.
  3. Add carrots and zucchini; sauté 5 minutes more.
  4. Add mushrooms, sauté until they release all their liquid.
  5. Add the water, barley, beans, spices, and stock (or soup mix).
  6. Cook for a few hours.

Notes, tips, and variationsEdit

  • Mushrooms release a lot of liquid when cooking. You can add this liquid to the soup, as directed above, or boil it off to make more strongly flavored vegetables.
  • Cubed meat can be added to this soup.