Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup (125 ml) raw pearl barley; 6-1/2 cups (1525 ml) stock or water; 1/2 to 1 tsp (5 ml). salt; 3 to 4 tbsp (60 ml). tamarai; 3 to 4 tbsp (60 ml). dry sherry; 3 tbsp (45 ml). butter; 2 cloves minced garlic; heaping 1 cup (225 ml) chopped onion; 1 pound fresh mushrooms, sliced; freshly ground black pepper

Servings: persons

1/2 cup (125 ml) raw pearl barley
6-1/2 cups (1525 ml) stock or water
1/2 to 1 tsp (5 ml). salt
3 to 4 tbsp (60 ml). tamarai
3 to 4 tbsp (60 ml). dry sherry
3 tbsp (45 ml). butter
2 cloves minced garlic
heaping 1 cup (225 ml) chopped onion
1 pound fresh mushrooms, sliced
freshly ground black pepper

1
Cook the barley in 1-1/2 cups (350 ml) of the stock or water until tender in the soup kettle.
2
Add the remaining stock or water, tamarai, and sherry.
3
Saute the onions and garlic in butter.
4
When the onions and garlic soften, add mushrooms and 1-1/2 tsp (7 ml).
5
salt.
6
When all is tender, add to barley, being sure to include the liquid the vegetables expressed while cooking.
7
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest heat.
8
Taste to correct seasoning.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup (125 ml) raw pearl barley, 6-1/2 cups (1525 ml) stock or water, 1/2 to 1 tsp (5 ml). salt, 3 to 4 tbsp (60 ml). tamarai, and more.

Yes, 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.

Mushroom Barley Soup

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