Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired; 1 cup boiling-hot water if using dried mushrooms; 6 garlic cloves, chopped fine; 1/4 cup olive oil; 3 medium onions, chopped fine; 2 pounds white mushrooms, sliced thin; 1 tablespoon soy sauce; 1/2 cup medium-dry Sherry; 5 cups chicken broth; 5 cups water; 1 cup pearl barley; 8 carrots, sliced diagonally 1/2 inch thick; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon dried rosemary, crumbled; 1/3 cup minced fresh parsley leaves

Servings: persons

1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired
1 cup boiling-hot water if using dried mushrooms
6 garlic cloves, chopped fine
1/4 cup olive oil
3 medium onions, chopped fine
2 pounds white mushrooms, sliced thin
1 tablespoon soy sauce
1/2 cup medium-dry Sherry
5 cups chicken broth
5 cups water
1 cup pearl barley
8 carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/3 cup minced fresh parsley leaves

1
In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid.
2
Discard stems of shiitake (if using) and slice mushrooms thin.
3
Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.
4
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden.
5
Add onions and cook, stirring, until pale golden.
6
Add white mushrooms, dried mushrooms (if using), and soy sauce and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
7
Add Sherry and boil until evaporated.
8
Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour.
9
Season soup with salt and pepper.
10
Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)
11
Just before serving, stir in parsley.

1032

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired, 1 cup boiling-hot water if using dried mushrooms, 6 garlic cloves, chopped fine, 1/4 cup olive oil, 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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