Cook1 hr 30 mins
After tasting a really bland version of this soup made by a friend's dad, I set out to find or make up a tasty version. Here is the result. You won't be disappointed.
- 44.37 ml butter or 44.37 ml canola oil
- 4.92 ml pepper
- 354.88 ml chopped onions
- 1.23 ml nutmeg, freshly grated if possible
- 236.59 ml chopped carrot
- 4.92 ml dried thyme
- 236.59 ml chopped celery
- 236.59 ml pearl barley
- 2 clove minced garlic
- 29.58 ml fresh parsley, minced
- 680.38 g mushrooms, sliced
- 2838.0 ml chicken broth (2 large cans with any fat spooned off the top)
- In a large pot, melt the butter.
- Add the onions, carrots, celery and garlic and sauté until tender, but not browned.
- Add the mushrooms.
- Cook just until soft.
- Add the broth, seasonings and barley.
- Bring to a boil.
- Simmer 1 1/2 to 2 hours or until the barley is tender.
- The soup can be thinned with additional broth if it becomes too thick.
We thought this soup was ok, but not good enough to make it again. Just not enough flavor.
This was really satisfying. I used 3 quarts water and half beef/chicken base. I added pinch of red pepper flakes, basil, and a half pinch of some blackened seasoning I had lying around. I cooked in my pressure cooker. I liked that it wasn't overly thick. Roxygirl in Colo.
This is truly a great mushroom barley soup. I followed the recipe exactly using 3 quarts of my own chicken stock. The soup was very flavorful and the texture was perfect, not overly thick. Thank you Desouter for this recipe. It is one which I will be making again.