Mushroom Barley Soup

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Soup is a very comforting and satisfying meal.  Soup can also be one of the healthiest and most enjoyable meals you eat if, you do it at home. There is nothing that does it for me on cold rainy evenings other than a bowl of piping hot soup.  Most canned soups are high in sodium and fat, but when you make it yourself, you can control the sodium level and can create a very healthy soup. I’ve made mushroom barley soup several times but failed in getting the right consistency. Akin to certain soups, mushroom barely soup requires a rue. While its not meant to have the consistency of a sauce, its not suppose to be too watery either.  Mushroom barley soup is very warm and hearty. I’ve seen similar recipes that include chicken,beef,turkey, and whatnot. I needed a break from poultry  My recipe is simple and classic with basic ingredients. This soup serves well with a garden salad or toasted rye bread. You can toast bread crusts and use them as soup croutons. But I’m happy eating this soup as it is.

For this recipe, you will need:

  1. 2 tablespoons of olive oil
  2. 1 large onion chopped
  3. 2 cloves of garlic minced
  4. 3/4  cup of barley
  5. 1 package of mushrooms sliced
  6. 2 stalks of celery chopped (or 1/2 cup of string beans)
  7. 2 large carrots peeled and diced
  8. 5 cups of vegetable broth
  9. 1 cup of water
  10. 1/4 cup of flour
  11. 2 tablespoons of fresh thyme minced
  12. 1 bay leaf
  13. Salt and pepper to taste



Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Dissolve flour and water and pour into pot. Add the vegetable broth, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the barley and cook for 25-30 minutes on low heat. Discard bay leaf, season with salt and pepper and serve hot.

Yields 4 servings



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