mushroom barley soup

Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: Canadian
Ingredients: 1/4 cup(s) (1/2 stick) butter or olive oil; 1 pound(s) mushrooms, cut into 1/2-inch pieces; 2 large carrots, chopped; 2 large celery stalks, chopped; 1 - onion, chopped; 1/2 cup(s) pearl barley, rinsed (or up to 1 cup as you wish); 2 tablespoon(s) all purpose flour; 8 cup(s) vegetable broth (homemade or purchased); 1/4 cup(s) chopped fresh parsley; 1 tablespoon(s) chopped fresh dill or 1 teaspoon dried dillweed (optional); - salt and pepper to taste

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

(1 rating)

yield 8 serving(s)

prep time 20 Min

cook time 1 Hr

method Stove Top

Ingredients For mushroom barley soup

1/4 c

(1/2 stick) butter or olive oil
1 lb

mushrooms, cut into 1/2-inch pieces
2 lg

carrots, chopped
2 lg

celery stalks, chopped
1

onion, chopped
1/2 c

pearl barley, rinsed (or up to 1 cup as you wish)
2 Tbsp

all purpose flour
8 c

vegetable broth (homemade or purchased)
1/4 c

chopped fresh parsley
1 Tbsp

chopped fresh dill or 1 teaspoon dried dillweed (optional)
salt and pepper to taste

How To Make mushroom barley soup

1
Melt 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.

2
Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently.
3
Reduce 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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