Walkers' wild mushroom, bacon & barley broth

Walkers' wild mushroom, bacon & barley broth

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(21 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 6
This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Nutrition and extra info

  • Freezable


  • kcal290
  • fat9g
  • saturates3g
  • carbs35g
  • sugars9g
  • fibre5g
  • protein18g
  • salt1.75g
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  • 200g pack bacon lardons or rashers



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 medium carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, crushed
  • 1 sprig rosemary and thyme



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 30g pack dried porcini or dried mixed wild mushrooms
  • 1 glass white wine
  • 1½ l chicken stock
  • 175g pearl barley, well rinsed
  • 1 small head spring greens or chunk of Savoy cabbage
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • Parmesan or any strong hard cheese, grated, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.

  2. Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.

  3. Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.

  4. When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

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Comments (12)

kitiaraa's picture

I used parma ham instead of bacon with great success and added a little more white wine to the soup. It came out delicious!

mrsjroberts's picture

Beautiful! I added double mushrooms, left out the greens and topped with a little crispy bacon.
Well worth the effort especially if you double and freeze a couple of batches.
Will absolutely be making again!

tomwarren's picture

so this is absolutely delicious - didn't have any chicken stock so used beef stock instead ...

mssupa's picture

This is such a good soup! So thick and delish! It makes barley interesting. And is a perfect warmer in the cold months.

mssupa's picture

This is such a good soup! So thick and delish! It makes barley interesting. And is a perfect warmer in the cold months.

kurkovpenguin's picture

Followed the recipe, but felt that it needed more stock. Another recipe that involved a lot of ingredients but not a fantastic flavor. Would not make again.

nhogarth's picture

Really hearty and tasty soup. Looking forward to my lunches this week! The only problem I had was that I used fresh mushrooms and they discoloured the liquid but it tastes great.

walshbarbaram's picture

Didn't add the wine or cheese and used low fat bacon but I really liked this recipe.

tamaragilder's picture

Really nice, but needed a bit more stock. Will be making again, very good for a cold midweek supper.

vhazael's picture

I thought this soup was a great homely soup that would be nice as a dinner on a wet cold day in winter. I used some stock left over from a ham cooked at Christmas. Most soups I have cooked require very little chopping and just a whizz at the end so this felt a bit more like hard work. I would make this again but as I mentioned probably for a light dinner.

eva1000's picture

cooked as instructed, very dissapointed with the taste, me and my husband had a bowl each that we didnt enjoy and we binned the rest

PollyChelsea's picture

Real comfort food Mmmmmmm

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