Mom'S Mushroom Barley Soup Recipe

Name: Mom'S Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or canola oil (I prefer the flavor butter imparts); 2 cups diced yellow onions; 2 cups diced carrots; 2 cups diced celery; 1 cup chopped leeks (white and light green parts only); 1 pound fresh white button mushrooms, half sliced, and half diced; 8 cups chicken broth (low sodium) or chicken stock; 1 mushroom bouillion cube, dissolved in 2 cups boiling water; 1 cup pearl barley; 1 teaspoon kosher salt, or more to taste; freshly cracked black pepper to taste; 1 tablespoon fresh chopped dill or 1 teaspoon dried dill leaves; 2 tablespoons fresh Italian parsley leaves, chopped

Servings: persons

2 tablespoons butter or canola oil (I prefer the flavor butter imparts)
2 cups diced yellow onions
2 cups diced carrots
2 cups diced celery
1 cup chopped leeks (white and light green parts only)
1 pound fresh white button mushrooms, half sliced, and half diced
8 cups chicken broth (low sodium) or chicken stock
1 mushroom bouillion cube, dissolved in 2 cups boiling water
1 cup pearl barley
1 teaspoon kosher salt, or more to taste
freshly cracked black pepper to taste
1 tablespoon fresh chopped dill or 1 teaspoon dried dill leaves
2 tablespoons fresh Italian parsley leaves, chopped

1
In a large soup pot saute the onions, carrots, celery and leeks in the melted butter or oil over medium to medium high heat.
2
Saute for 10-12 minutes until the vegetables are soft and transparent, but not browned, adjusting heat as necessary.
3
Clean the mushrooms by wiping them off with a damp paper towel before dicing and slicing. Add the mushrooms to the vegetables and cook for another 5-8 minutes.
4
Stir the mushroom bouillion cube into the 2 cups boiling water. Add this with the 8 cups of broth to the soup pot. Bring to a boil, and then reduce to a simmer.
5
Add the barley, dill, parsley, salt and pepper. Continue to simmer on low heat, with the pot partially covered, for one hour until the barley is tender.
6
Check for seasoning. Serve in big bowls with a bit of chopped dill or parsley on top, and a hunk of bread for dunking. It is even better the next day!
7
Note:The soup will thicken as it sits because the barley tends to absorb the broth. When reheating you may want to adjust the consistency by adding a small amount of water. This soup also freezes well.

1223

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter or canola oil (I prefer the flavor butter imparts), 2 cups diced yellow onions, 2 cups diced carrots, 2 cups diced celery, and more.

Yes, Mom'S Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom'S Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions