Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

  • Sourdough or other country bread, toasted (optional)
  • 1 cup barley
  • ½ teaspoon kosher salt
  • 2 medium yellow onions, diced
  • ¼ teaspoon black pepper
  • 5 cups low-sodium chicken broth
  • 2 celery stalks, diced
  • + 5 more ingredients
    • 2 bay leaves
    • 1 large carrot, diced
    • 1 ½ tablespoons olive oil
    • 8 sprigs fresh thyme
    • 20 ounces button mushrooms, sliced

In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minute...

View full recipe at My Recipes

Comments

Variations on Mushroom Barley Soup

  • Mushroom Barley Soup
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil
    • 2 celery ribs
    • fresh flat-leaf parsley
    • 2 tablespoons medium-dry Sherry
    • 2 tablespoons tomato paste
    • +8 other ingredients
  • Mushroom Barley Soup
    • 2 tablespoons all purpose flour
    • 4 tablespoons butter
    • 1 tablespoon fresh dill
    • 8 cups canned vegetable broth
    • 1 pound mushrooms
    • 1 onion
    • +3 other ingredients
  • Mushroom-Barley Soup
    • 14 cups chicken stock or canned low-salt chicken broth
    • 1 pound fresh mushrooms
    • 4 garlic cloves
    • 1 parsnip
    • 2 celery stalks
    • +4 other ingredients
  • Mushroom-Barley Soup
    • 1/2 teaspoon salt
    • 1 (12-ounce) package pre-sliced button mushrooms
    • 1 1/2 cups boiling water
    • 1/2 cup uncooked pearl barley
    • +6 other ingredients
  • Mushroom Barley Soup
    • 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles
    • 1 cup pearl barley
    • 8 carrots
    • +11 other ingredients


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