Thursday, 4 September 2014




1 tbsp
Button mushrooms sliced
8 – 10 nos
Garlic thinly sliced
3 – 4 cloves
Onion finely chopped
1 no small
Carrots sliced
½ no
Bay leaf             
2 nos
Salt &   white pepper pdr                       
sweet corn kernels
2 tbsp
1 tsp
Tender coriander stems finely chopped OR
Coriander leaves chopped
1 tbsp



1.       In a heavy bottomed pan put together the barley, corn, carrots and bay leaf with 4 cups water and bring it to a boil

2.       Simmer for around 30 min till the barley is cooked and the water turns a light pink. Also the water would have reduced to almost half.

3.       In a separate pan heat the butter, add into it the garlic and onion, sauté till it gets soft and colours lightly.

4.       Now add into it the sliced mushrooms and sauté on high flame till it starts to sweat. Season it with salt and pepper.

5.       Add in the hot onion mushrooms to the bubbling barley mix.

6.       Add a little more water if needed if you find it too thick.

7.       Check the taste and accordingly season a little more with salt and pepper.

8.       Finally sprinkle the coriander stems in and serve hot with sliced toasted garlic bread.

9.       If you like then you can also top the soup with a little grated parmesan cheese.


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