Barley Vegetable Soup


  • 34 cup pearl barley
  • 11 cups vegetable stock (see recipe for Vegetable Stock #54127)
  • 2 tablespoons canola oil or 2 tablespoons olive oil
  • 12 cups chopped onions
  • 1 cup chopped carrot
  • 12 cup chopped celery
  • 1 cup thinly sliced mushroom
  • salt
  • 12 bunch fresh parsley


  1. In a saucepan, combine the barley and 3 cups of vegetable stock.
  2. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
  3. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
  4. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
  5. Add the remaining vegetable stock and simmer 30 minutes, covered.
  6. Add the barley and simmer 5 minutes more.
  7. Add salt to taste and ladle into bowls.
  8. Serve garnished with chopped fresh parsley.

Source :

Written by Chef Mehdi

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