mushroom and barley soup
(2 ratings)
A great cold weather soup that really is thick and satisfying. My parents use to have a deli restaurant on Connecticut Ave in D.C. and my mother use to make big batches of this soup to sell at lunch time. I make this all the time, myself. You can use a variety of mushrooms; cremini, button, brown, re hydrated dried mushrooms. I've made it with white button and cremini or a mixture. I like thick soup, and I'll use more than 1/2 cup barley.
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(2 ratings)
yield
6 -8
prep time
15 Min
cook time
1 Hr 25 Min
Ingredients For mushroom and barley soup
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4 Tbspbutter, or more as necessary
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1 lgonion, peeled and diced small
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2 mdcarrots, peeled and diced small
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1 mdparsnip, peeled and diced small
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1 1/2 tspkosher salt, or to taste
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1 lbassorted mushrooms ( see note), cleaned, stems trimmed, chopped or sliced
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2 Tbspfinely chopped fresh thyme or 1 teaspoon dried
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2 qtchicken stock
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1/2 cpearled or medium barley
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1/4 cdry sherry (optional)
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freshley ground black pepper, to taste
How To Make mushroom and barley soup
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1In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
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2Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary.
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3Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil.
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4Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock.
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5May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat. To serve, garnish with parsley.
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