This is the perfect time of year for soups. I love to cook up a large pot on a Sunday and eat it throughout the week or freeze it in individual containers for easy lunches. Since I know that there are others who like to do this, I thought I’d do a “soup series” with Mushroom Barley as my first installment.
Aunt Susie M made this soup for us many years ago and I have been making it ever since. The barley makes this a hearty and filling soup and works well with the mushrooms and dill. Plus, pearl barley is a good source of heart-healthy soluble fiber.
As a funny side story I remember asking Aunt Susie for the recipe and then suddenly realizing that I already had the cookbook from which it came.
Stay tuned for soup installment #2!
|Mushroom Barley Soup|| || |
- 3 tablespoons olive oil
- 1½ cups onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 1 pound white mushrooms, sliced
- 3 quarts chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon dried thyme
- 1 cup pearl barley
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh parsley, chopped
- Heat olive oil in large pot (5 to 6 quarts) over medium heat.
- Add onions, carrots, celery, and garlic and sauté until tender but not browned, about 7 minutes.
- Add mushrooms. Cook until just soft, about 5 minutes.
- Add broth, seasonings, and barley. Raise heat to medium-high and bring to a boil.
- Lower heat to low. Simmer 2 hours or until barley is tender, stirring occasionally.
- Stir in dill and parsley.
* If you want a more hearty soup, cut the broth in half.
* You can also use vegetable broth if you prefer.
Source: Variation of a recipe from The Frog Commissary Cookbook (1985).