mushroom and barley soup

Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 6
Ingredients: 4 tablespoon(s) 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 teaspoon(s) kosher salt, or to taste; 1 pound(s) assorted mushrooms ( see note), cleaned, stems trimmed, chopped or sliced; 2 tablespoon(s) finely chopped fresh thyme or 1 teaspoon dried; 2 quart(s) chicken stock; 1/2 cup(s) pearled or medium barley; 1/4 cup(s) dry sherry (optional); - freshley ground black pepper, to taste

(2 RATINGS)

42 Pinches 1 Photo

Natasha Nalley

Frederick, MD

Updated on Mar 2, 2011

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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My photo of the mushroom barley soup with a side of corn meal diner rolls!

prep time 15 Min

cook time 1 Hr 25 Min

method ---

yield 6-8 serving(s)

Ingredients

4 tablespoons 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 teaspoons kosher salt, or to taste
1 pound assorted mushrooms ( see note), cleaned, stems trimmed, chopped or sliced
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried
2 quarts chicken stock
1/2 cup pearled or medium barley
1/4 cup dry sherry (optional)
- freshley ground black pepper, to taste

How To Make mushroom and barley soup

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.

Step 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.
Step 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.
Step 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.
Step 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.
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