Mushroom & barley soup




25-30 min


Mushroom & barley soup

This is a very easy soup recipe with the earthy flavours of mushrooms and barley. Tasty and filling, Mushroom & barley soup makes for a perfect light meal. Addition of wholesome Sarda farms milk enriches its flavour. Sautéing the mushrooms in additive free Sarda Farms ghee enhances their flavour. You can alternatively use olive oil.



  • 10-12 ‏button mushrooms, cleaned & sliced
  • ¼ cup ‏barley
  • ~3/4 to 1 cup ‏Sarda Farms milk
  • 1 tablespoon ‏Sarda Farms ghee
  • 1 tablespoon ‏wheat flour or oat flour
  • 2-3 ‏garlic cloves, minced
  • 1 small ‏onion, chopped
  • ½-1 teaspoon ‏crushed black pepper
  • ‏Salt to taste
  • ‏Few sprigs of fresh thyme or dried thyme (or coriander or mint leaves)


Rinse and place barley in a saucepan.
Add about ¾ -1 cup water and cook on low flame till the grains are soft and chewy. (About 15-20 minutes, depending on the quality of barley) Stir in between.
Meanwhile, heat ghee in a pan on low heat.
Add garlic, onion and sauté for a few seconds.
Add mushrooms and sauté on medium-high heat till they sweat.
Take out 3-4 mushroom slices for garnish
Add flour and sauté on low heat for 20-30 seconds, stirring constantly.
Add ½ cup milk and stir to mix properly.
Cook till the mixture thickens.
Take pan off heat and cool.
Blend in the jar of mixer to a chunky paste
Return mixture to the pan.
Add the cooked barley (along with left over water).
Add salt and pepper. Stir.
Add more milk to adjust the soup to a consistency of your choice.
Bring it to a gentle boil.
Serve hot or cold garnished with thyme leaves and reserved mushroom slices.


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