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mushroom barley soup

Ingredients For mushroom barley soup

  • 1 oz
    dried mushrooms
  • sour cream, nonfat
  • dill weed
  • 2
    carrots, peeled and diced
  • 2 sm
    potatoes, peeled and diced
  • black pepper
  • 6 c
    chicken broth, non-fat
  • 1/4 c
    barley, fine
  • 1 sm
    onion, minced
  • 2 Tbsp
    butter
  • 1.5 c
    hot water
  • 1
    bay leaf

How To Make mushroom barley soup

  • 1
    Soak mushrooms in hot water for 20-30 minutes.
  • 2
    Strain through a fine sieve, reserving the liquid.
  • 3
    Chop the mushrooms and set aside.
  • 4
    In a sauce pan, saute the onion in butter until soft, add the chopped mushrooms, carrots, barley, reserved mushroom liquid, chicken stock and pepper.
  • 5
    Cover and simmer for 1 1/2 hours.
  • 6
    Add potatoes and bay leaf.
  • 7
    Cover and let simmer 30 minutes.
  • 8
    Discard the bay leaf and stir in the sour cream (eyeball it).
  • 9
    Reheat soup but do not let it boil--garnish with a pinch of dill weed before serving.

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