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This mushroom and barley soup is very soothing. Ladle it into your bowl, deeply inhale the warm steam, pull the spoon to your lips and savor. You’ll probably be smiling while you ruminate on the flavors. It was my comfort food all last week when I wasn’t feeling well. It’s really simple, healthy and delicious.
Barley and Mushroom Soup Ingredients:
2 Tbsp olive oil
2 Tbsp butter
1/2 cup barley rinsed
2 medium onions diced
1/2 lb mushrooms, thinly sliced
8 cups reduced sodium chicken broth
1 large carrot thinly sliced
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp minced parsley or dill to serve
Sour cream to serve, optional
How to make Mushroom and Barley Soup:
1. Prep your vegetables by: dicing 2 onions, slicing 1/2 lb of mushrooms and thinly slicing 1 carrot.
2. In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter. Add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring constantly.
3. Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.
4. Next, add 8 cups of reduced sodium chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and use a spoon to skim impurities off the top.
5. Cover and simmer on low heat for 1 hour, stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.
Barley and Mushroom Soup Recipe
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 cup barley, rinsed
- 2 medium onions, diced
- 1/2 lb mushrooms, thinly sliced
- 8 cups reduced sodium chicken broth
- 1 large carrot, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp parsley, or dill, finely chopped, to serve
- Sour cream to serve, optional
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.
Nutrition Per Serving
