Mushroom Barley Soup, Mom

Mushroom Barley Soup, Mom Recipe

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Megan Stewart


A hearty mushroom soup, very filling.


☆☆☆☆☆ 0 votes

Stove Top


  • 1 lb
    mushrooms, rinsed and drained
  • 6 Tbsp
  • 1 c
    onion, chopped
  • 1 clove
    garlic, chopped
  • 21 1/2 oz
    condensed beef broth
  • 5 can(s)
    water (beef broth cans)
  • 3 Tbsp
  • 3/4 tsp
  • 1
    bay leaf
  • 1/2 c
  • 1/4 c
    parsley, fresh
  • 1 1/2 c
    celery and leaves, sliced
  • 1 1/2 c
    carrots, sliced
  • 4 Tbsp
    dry sherry
  • 1 pt
    sour cream
  • 2 dash(es)

How to Make Mushroom Barley Soup, Mom


  1. Chop mushrooms, melt 4 T butter and add 1/2 mushrooms, onion and garlic. Saute 5 min, stir in broth, water, tomato, salt, pepper and bay leaf. Heat to boiling, stir in barley and reduce. Simmer covered 1 hour. Add parsley, celery and carrots and cook 30 min until tender. Melt remaining butter, add remaining mushrooms and saute 5 min. Add to soup with sherry. Ladle into large soup bowls and serve with a dollop of sour cream.

Printable Recipe Card

About Mushroom Barley Soup, Mom

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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