Mushroom Barley Soup - America Test Kitchen

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is an exquisite soup. You won't believe the depth and complexity of the broth (especially w/o the use of alcohol or sour cream). The original recipe calls for 9 cups of chicken broth. My two containers only had 8, so that's all I used. It turned out so well, that's what is listed below. You can also substitute regular white mushrooms for the portobellos.

Ingredients Nutrition

Directions

  1. Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
  2. Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving. I thought it was fine without any additional salt or pepper.
  3. To make ahead: it keeps for 3 days in the fridge or 1 month in freezer. Re heat over low, adding additional water or broth to adjust consistency.
Most Helpful

5 5

Absolutely delicious! So easy to make too. I did increase the garlic a bit and also added some additional chicken stock. Already shared this recipe with my co-workers! Thanks for sharing.

5 5

D-e-e-elicious!!! I will be making this soup quite a bit since it's so easy and I love the ingredients. I didn't have any carrots so I cut up celery and it was wonderful. Thank you America's Test Kitchen and thank you Debbie for posting this simple but great tasting soup!!

5 5

Made half a recipe of this delicious soup. It was easy and very filling. Love the barley. Served with a slice of rye bread.