Greek Barley Soup

READY IN: 1hr 15mins
Recipe by Dancer

This is one soup I love to make in the fall, filling and very comforting.

Top Review by Missy Wombat

My toddler and I both loved this soup. Filling wihout being stodgy. Used thyme instead of rosemary which made little difference. I also scaled the recipe down to a half batch without problems. Thanks Dancer!

Ingredients Nutrition


  1. Heat the butter in a large pot over medium heat.
  2. Add the onions and sauté until soft and translucent, about 10 minutes.
  3. Add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
  4. Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
  5. Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
  6. Add the milk and heat through.
  7. Remove from the heat.
  8. Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
  9. Return to low heat and stir until thickened, about 3 minutes.
  10. Serve warm.

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