Mushroom and Barley Soup

Chicken soup is very flavorful and medicinal. This recipe takes it a notch higher with barley, a very nutritious grain perfect for cooking.


Serves 4  Prep Time 15 minutes  Cooking Time 40 minutes

2 tablespoons canola oil
2 teaspoons minced garlic
1/2 cup finely chopped onions
2 packs (about 200 to 300 grams) fresh oyster mushrooms
10 grams (about 3 to 4 pieces) dried shiitake mushrooms, rehydrated in warm water
salt and pepper to taste
5 to 6 cups chicken stock
1/3 cup barley

1  Sauté minced garlic in canola oil. Add onions and cook until translucent.

2  Stir in sliced mushrooms. Cook very well until juices are released. Season with salt and freshly ground pepper.

3  Pour in chicken stock and bring to a boil.

4  Add in barley then simmer for 20 minutes until barley is soft. Adjust seasoning and serve warm.

Stock tip To make chicken stock, boil chicken bones in a large pot of water with onions, carrots, celery, leeks, bay leaf, and some whole peppercorns. Season with salt to taste. Simmer until stock is reduced and flavorful. Strain before using in recipes.

Photography by Patrick Martires | Styling by Sharlene Tan

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