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Mushroom Barley Soup

Mushroom barley soup is thick and creamy and makes a wonderful meal with crusty bread. This classic Jewish deli soup is hearty and delicious!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 289 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 ounce dried mushrooms
  • 1 cup pearl barley, rinsed
  • salt and fresh cracked black pepper
  • 1 lb cremini mushrooms
  • 4 Tbsp butter
  • 2 large shallots, minced, about a cup.
  • 1 cup finely sliced inner celery stalks (and leaves)
  • 1/4 cup dry sherry
  • 1/4 cup flour
  • 48 ounces chicken stock or vegetable broth
  • a sprig of fresh sage leaves
  • 1 tsp Worcestershire sauce 
  • 1 cup half and half or heavy cream (evaporated milk or cashew cream can also be used.)
garnish
  • grated Parmesan cheese

Instructions

    Cup of Yum
  1. Put the dried mushrooms in a small bowl or jar and pour boiling water over them to cover. Stir well, and let sit for 30 minutes. Drain and rough chop the mushrooms and set aside. Note: the soaking water is full of flavor and can be added to the soup, but first you must remove any sediment. The best way to do this is to strain the liquid through a filter like a coffee filter which will trap the fine sediment.
  2. While the mushrooms are soaking bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.
  3. While the barley is cooking brush any dirt from the fresh mushrooms. Trim the stem ends and chop half of the quantity of mushrooms. Thinly slice the remaining half. Set aside.
  4. Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery for a couple of minutes. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit.
  5. Add the sherry to the pan and let it bubble to evaporate for a minute or two.
  6. Sprinkle the flour into the pot and stir to cook briefly.
  7. Slowly add the chicken stock to the pan, along with the fresh sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.
  8. Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.
  9. Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.

Notes

  • The soup thickens upon standing, so feel free to add more stock, cream, or water to thin it down. Likewise when reheating leftovers.

Nutrition Information

Calories 289kcal (14%) Carbohydrates 37g (12%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 31mg (10%) Sodium 334mg (14%) Potassium 668mg (19%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 350IU (7%) Vitamin C 2mg (2%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 37g 12%
Protein 10g 20%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 31mg 10%
Sodium 334mg 14%
Potassium 668mg 14%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 350IU 7%
Vitamin C 2mg 2%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.