Rich Barley Mushroom Soup

Recipe by moramor
SERVES: 8-10




  • 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.