Real Recipes From Real Home Cooks ®

mushroom and barley soup

(2 ratings)
Recipe by
Natasha Nalley
Frederick, MD

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.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 1 Hr 25 Min

Ingredients For mushroom and barley soup

  • 4 Tbsp
    butter, or more as necessary
  • 1 lg
    onion, peeled and diced small
  • 2 md
    carrots, peeled and diced small
  • 1 md
    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

How To Make mushroom and barley soup

  • 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.

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