Bacon, mushroom and barley soup

Bacon, mushroom and barley soup

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 35 minutes


  • 100 g barley
  • 125 g bacon
  • 1 T olive oil
  • knob of butter
  • 125 g mushrooms, sliced
  • 1 garlic clove, crushed
  • 2 bay leaves
  • 6 sprigs of fresh thyme (or 2 t dried)
  • a dash of sherry wine (or use apple juice)
  • 1 l chicken stock

Cooking Instructions

Cook the barley in salted boiling water until al dente.

Fry the bacon in a dry pan over hight heat until crisp. Remove from the pan, then heat th eolive oil and a knob of butter in the same pan and fry the mushrooms until golden.

Add the garlic, bay leaves, thyme, a dash of sherry (or apple juice) and the chicken stock.

Simmer for 15 - 20 minutes.

Gently stir the cooked barley into the soup and season to taste.

Serve hot, topped with the crispy bacon.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes