Mushroom and Barley Soup

Natasha Nalley

By
@MomInMD

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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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 25 Min

Ingredients

4 Tbsp
butter, or more as necessary
1 large
onion, peeled and diced small
2 medium
carrots, peeled and diced small
1 medium
parsnip, peeled and diced small
1 1/2 tsp
kosher salt, or to taste
1 lb
assorted mushrooms ( see note), cleaned, stems trimmed, chopped or sliced
2 Tbsp
finely chopped fresh thyme or 1 teaspoon dried
2 qt
chicken stock
1/2 c
pearled or medium barley
1/4 c
dry sherry (optional)
freshley ground black pepper, to taste

Directions Step-By-Step

1
In 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.
2
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary.
3
Season 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.
4
Reduce 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.
5
May 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.

About this Recipe

Course/Dish: Vegetable Soup