Barley and Mushroom Soup Recipe
User Reviews
5
Barley and Mushroom Soup Recipe
Description
This soup begins by cooking onions and barley in a mix of olive oil and butter until softened, then adding mushrooms until their liquid evaporates. Chicken broth, carrots, salt, and pepper are added and the soup simmers gently for about an hour to tenderize the barley and develop the broth's flavor. Fresh parsley or dill is sprinkled on top at serving for brightness.
The texture combines the firmness of barley with the tender mushrooms and soft carrots, creating a balance of chewiness and smoothness. The method ensures the mushrooms impart a subtle umami character while the chicken broth provides savory depth.
Serving this soup warm with an optional dollop of sour cream can add creaminess and cut through the earthiness. It works well as a light main dish or a starter in a casual meal.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter unsalted
- 1/2 cup barley rinsed
- 2 onion medium, diced
- 1/2 lb mushrooms thinly sliced
- 8 cups chicken broth reduced sodium
- 1 carrot large, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper ground
- 2 Tbsp parsley minced, or dill to serve
- sour cream optional, to serve
Instructions
- How to make Mushroom and Barley Soup:
- Dice 2 onions and slice 1/2 lb of mushrooms, and thinly slicing 1 carrot.
- In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.
- Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.
- Next, add 8 cups of chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.
- Cover and simmer on low heat for 1 hour. stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.
User Reviews
Overall Rating
5
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