Barley and Mushroom Soup Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
- 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:
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.