Rich Barley Mushroom Soup
photo by Susang
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
2 1/2 quarts
- Serves:
- 8-10
ingredients
- 2 medium onions, minced in food processor
- 1 1⁄2 cups celery, very finely chopped
- 1⁄2 cup butter
- 1⁄2 cup barley
- 2 lbs mushrooms, sliced
- 1 quart chicken broth (I use homemade or low sodium canned)
- 2 -3 tablespoons soy sauce, more as needed
- ground black pepper, to taste
- sour cream, with
- dill (for a fantastic garnish)
directions
- In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
- Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
- Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
- Add in the chicken broth.
- Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
- Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
- Add black pepper to taste and tweak with more soy, as needed.
- Sour cream and dill are a great garnish, but not necessary.
- Prep and cooking time are estimates, but it shouldn't take longer than that.
- Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.
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Reviews
-
What a wonderful, comforting, soup, I made it to the recipe with no changes. You are right when you said about the soy sauce, I tasted before and after and it definitely makes a big difference, so don't leave it out. It does thicken up a lot the next day but that's fine, it's a meal in it's self very very nice. Thank you for posting. Made for Let's party December 2010 and my dinner guests loved this.
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