Bacon & Barley Broth with Wild Mushrooms

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Lunch Recipes

Bacon & Barley Broth with Wild Mushrooms

By Tom Flavin

35 Mins

Difficulty: Medium

Serves 2-3


  • 4 tbls Rapeseed Oil
  • 200g Bacon lardons
  • 6 Garlic Cloves (finely chopped)
  • 1 Medium onion (diced)
  • 2 Medium Carrots (diced)
  • 2 Celery Stalks (peeled & diced)
  • 1 Leek (diced and washed)
  • 200g Wild Mushrooms (cleaned and sliced thinly)
  • 1sprig Thyme
  • 1 sprig Rosemary
  • 1 Bayleaf
  • 1.5 Lt Chicken Stock
  • 150g Barley (soaked and cooked separately)
  • 1bunch Parsley (chopped)
  • 1bunch Chives (chopped)
  • TT Salt & Pepper


In a thick bottomed pan, add the rapeseed oil and seal the bacon lardons until slightly brown, add the onion & garlic and sweat for 1 min, followed by carrot and celery and sweat for 2 mins. Add leek and mushrooms, sweat for further 2 mins until mushrooms release the juices.

Tie the Thyme, Rosemary & Bay Leaf together with a piece of butcher twine and add to pot with stock, simmer for 20 – 30 mins until vegetables are tender, add barley, adjust seasoning skim any excess oil from top remove any herb sprigs & bay leaf. Garnish with chopped parsley & chives, serve in warmed soup bowl