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













Mushroom Barley Soup
4.0 from 1 reviews
Recipe type: Side
Serves: Makes 3-1/2 quarts
  • 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
  1. Heat olive oil in large pot (5 to 6 quarts) over medium heat.
  2. Add onions, carrots, celery, and garlic and sauté until tender but not browned, about 7 minutes.
  3. Add mushrooms. Cook until just soft, about 5 minutes.
  4. Add broth, seasonings, and barley. Raise heat to medium-high and bring to a boil.
  5. Lower heat to low. Simmer 2 hours or until barley is tender, stirring occasionally.
  6. Stir in dill and parsley.
* Freezes well.
* 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).


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2013-04-01T20:57:30+00:00 January 13th, 2013|Categories: Sides|Tags: , , , , , |1 Comment

One Comment

  1. Aunt Sally January 13, 2013 at 8:16 pm - Reply

    Sounds delicious. Can’t wait to try it!

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