Mushroom Barley Soup

Kathryn Hanna


I love taking recipes from magazines and improving them to suit my taste. This past week was extremely cold here in NJ so I was inspired to create some comfort food that would last the turned out to get better every day!

pinch tips: Slow Cooker/Crock Pot Hints


8-10 servings


1 Hr


1 Hr


2 Tbsp
olive oil
1 large
onion, diced
1 lb
fresh white mushrooms, sliced
4 c
carrots, diced or sliced to size you prefer
4 clove
garlic, sliced lengthwise or smashed (peeled)
1 tsp
dried thyme or tarragon or oregano (your choice)
salt & pepper to taste
8 c
low sodium vegetable broth or organic or homemade chicken broth
1 c
pearl barley, uncooked
2 Tbsp
flat-leafed (italian) parsley

Directions Step-By-Step

Rinse the Barley and cook in a separate pot for about an hour. Drain well and hold it off to the side. (Some recipes say to add the uncooked barley to your soup and cook it all together. I don’t like the starchiness and the broth will be cloudy. Depends on your preference).
Heat the oil in a large skillet over medium-high heat. Sauté the onion and garlic until lightly caramelized. Add the carrots and continue to sauté until carrots soften. Add the Salt, pepper and herb of choice. Take this mix of vegetables and add to a stock pot. Cover with the broth of your choice (Chicken or vegetable).
In a separate pan, sauté the mushrooms until softened and then add them to the broth mix. Add the cooked barley to the pot and simmer, partially covered cook it all together for about 30 minutes.
Top with the chopped flat-leaf parsley before serving.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Hashtags: #mushroom, #broth, #barley