Wild Mushroom and Pearl Barley Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This retro classic and winter warmer is almost a meal in itself. While very reminiscent of schooldays, the wild mushroom stock gives this soup an intense and grown-up flavour.


  • dried ceps or porcini 75 g ( oz)
  • boiling water 1.25


  1. Soak the dried ceps in the boiling water for 30 minutes. Drain the ceps well, retaining the liquid. Discard the ceps.
  2. Sauté the leek and garlic in the olive oil in a large pan for 2–3 minutes. Add the parsnip, carrot, and Portobello mushrooms and sauté for a further 5–6 minutes until the mushrooms emit their liquid and begin to soften.
  3. Add the pearl barl