Mushroom and Barley Soup

 Nothing tastes better then a hot bowl of soup on a cold day.  After playing in the snow, skiing or ice skating filling your belly with a hearty meal is fantastic.  My mother in law has been serving this delicious Mushroom Barley Soup for years.  Believe me, after one bowl, your family and friends will be asking for second helpings and the recipe.  We are happy to share her delicious creation with you, our wonderful supporters.

Soup - Mushroom Barley

Soup - Mushroom Barley pot


Mushroom Barley Soup
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  1. 3 tbs Butter
  2. 1 small Onion
  3. ½ medium carrot (scraped to make it finely chopped)
  4. ½ stalk of celery
  5. 2 Quarts Chicken Stock (fresh or canned)
  6. 8-10 dried mushrooms coarsely chopped
  7. ½ cup pearl barley
  8. 2 tbs flour
  9. Salt
  10. Ground black pepper
  11. Fresh dill or parsley
  1. Melt 2 tbs of butter into a pot over high heat. Add the onions, carrots and celery. Lower the heat and cook for 10 minutes. Pour in chicken stock and bring to a boil. Turn the heat down and stir in mushrooms and barley. Partially cover the soup and cook for about an hour, stirring occasionally.
  2. 10 minutes before soup is done, melt the remaining 1-2 tbs of butter in a small skillet over low heat. Stir in flour to make a roux. Lower the heat and make sure it doesn’t burn. After 10 minutes put the roux into the soup and stir with a whisk until mixed. Cook for 20 minutes and then add dill or parsley. Serve and enjoy!

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