Mushroom, barley and thyme soup

Name: Mushroom, barley and thyme soup recipe
Ingredients: 200g pearl barley; 1/3 cup (80ml) extra virgin olive oil; 100g unsalted butter; 500g mixed mushrooms (button, Swiss browns, shiitake), sliced; 6 garlic cloves, thinly sliced; 1 onion, finely chopped; 6 sprigs thyme, plus extra to serve; 5 cups (1.25L) vegetable stock; 100g sour cream, plus extra to serve; 100g enoki mushrooms

Rate now

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 23, 2022

The classic creamy mushroom soup gets a textural makeover with crunchy enoki mushrooms and pearl barley.

200g pearl barley
1/3 cup (80ml) extra virgin olive oil
100g unsalted butter
500g mixed mushrooms (button, Swiss browns, shiitake), sliced
6 garlic cloves, thinly sliced
1 onion, finely chopped
6 sprigs thyme, plus extra to serve
5 cups (1.25L) vegetable stock
100g sour cream, plus extra to serve
100g enoki mushrooms

Method

1.

Cook barley in a saucepan of boiling water for 45 minutes or until tender, then drain and set aside.
2.

Heat oil and half the butter together in a large saucepan. Add mushrooms and cook for 6 minutes or until golden and crisp. Remove using a slotted spoon and set aside.
3.

Add remaining butter to the pan with the garlic, onion and thyme. Cook, stirring occasionally, for 6-8 minutes until very soft and lightly caramelised. Add cooked barley, stock and mushrooms. Simmer for 15 minutes until slightly reduced. Add sour cream and season.
4.

Place enoki mushrooms in bowls, pour over the hot soup and top with extra thyme and sour cream, to serve.