Mushroom-barley Soup
From babsalaba 15 years ago
- 45 minutes to make
- Serves 8
This is a hearty, comforting soup for those cold days.
Ingredients
- 8-9 cups chicken broth shopping list
- 1 onion, chopped shopping list
- 2 carrots, chopped shopping list
- 2 ribs of celery, chopped shopping list
- 3 cloves garlic, chopped shopping list
- 1/2 cup pearl barley shopping list
- 1/2 oz dried porcini mushrooms, reconstituted and chopped (comes to 4 oz) shopping list
- 1 lb fresh mushrooms (I prefer baby bellas/cremini, sometimes adding other varietals like maitake and oyster mushrooms) shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon fresh thyme shopping list
- black pepper shopping list
- butter shopping list
How to make it
- Over medium heat, saute onions in butter until they become soft and translucent.
- Add the celery and garlic and cook for 5 minutes.
- Add the reconstituted mushrooms until they start releasing liquid, and then gradually add the rest of the mushrooms.
- Add the barley and stir to coat.
- Add the salt and some black pepper, then 4 cups of the broth. Bring to a boil, then reduce heat and cover, letting it simmer. (Appr. 3/4 of an hour)
- Check on it frequently, gradually adding more broth until the barley has cooked and the consistency is to your taste. Stir in the thyme near the end.
- If you like, you may add some cream, a dollop of sour cream, or sherry just before serving, though I like it as is.
The Rating
Reviewed by 4 people-
Thanks so much for this. It sounds so wonderful.
raelene1951
in Brighton loved it
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I just know this would taste awesome! Love this type of soups! Thanks for another keeper!
juels
in Clayton loved it
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This is one my son's favorite soups!!
a1patti
in Salem loved it
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