mushroom barley soup
This is a very versatile soup. No matter what veggies you have on hand it will turn out great so add or change up as you like, I've added kale once and fennel once thus far.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/4 cup (1/2 stick) butter or olive oil
- 1 pound mushrooms, cut into 1/2-inch pieces
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 - onion, chopped
- 1/2 cup pearl barley, rinsed (or up to 1 cup as you wish)
- 2 tablespoons all purpose flour
- 8 cups vegetable broth (homemade or purchased)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed (optional)
- - salt and pepper to taste
How To Make mushroom barley soup
-
Step 1Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Saute until vegetables begin to brown, about 20 minutes.
-
Step 2Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently.
-
Step 3Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill if using. Season to taste with salt and pepper.
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