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mushroom barley soup

(16 ratings)
straykitt1 avatar
Blue Ribbon Recipe by
Susan Thomas
@straykitt1
Wildwood, NJ

Grandma's hearty soup. When the weather starts to turn cold, this is a family favorite. Warms your soul!

Blue Ribbon Recipe

This is a great soup for a cool night. The sauteed mushrooms add an earthy richness that just can't be beat!

— The Test Kitchen @kitchencrew
(16 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For mushroom barley soup

  • 1 lb
    fresh mushrooms sliced
  • 6 Tbsp
    butter
  • 1 c
    chopped onion
  • 1
    clove garlic, chopped
  • 2
    cans beef broth (10 oz)
  • 5
    soup cans water
  • 3 Tbsp
    tomato paste or ketchup
  • 3/4 tsp
    salt
  • fresh ground pepper to taste
  • 1
    bay leaf
  • 1/2 c
    barley
  • 1/4 c
    chopped parsley
  • 1 1/2 c
    sliced celery and leaves
  • 1 1/2 c
    sliced carrots
  • 4 Tbsp
    sherry

How To Make mushroom barley soup

  • 1
    Slice mushrooms. Set aside half of mushrooms.
  • 2
    In large pot, melt 4 Tbsp butter. Add one half mushrooms, onion, garlic. Saute 5 minutes.
  • 3
    Stir in broth, water, tomato paste, salt, pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour.
  • 4
    Add parsley, celery and carrots, cook covered about 30 minutes longer until vegetables and barley are tender.
  • 5
    In medium skillet, melt remaining 2 Tbsp butter. Add remaining mushrooms. Saute 5 minutes. Add to soup along with sherry.
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