Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) butter; 1 pound mushrooms, cut into 1/2-inch pieces; 2 large carrots, chopped; 2 large celery stalks, chopped; 1 onion, chopped; 1/2 cup pearl barley, rinsed; 2 tablespoons all purpose flour; 8 cups canned vegetable broth; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed

Servings: persons

1/4 cup (1/2 stick) butter
1 pound mushrooms, cut into 1/2-inch pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 cup pearl barley, rinsed
2 tablespoons all purpose flour
8 cups canned vegetable broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed

1
Melt butter in heavy large Dutch oven over medium-high heat.
2
Add mushrooms, carrots, celery, onion and barley.
3
Saute until vegetables begin to brown, about 20 minutes.
4
Add flour to pot and stir 5 minutes.
5
Gradually mix in broth.
6
Bring soup to boil, stirring frequently.
7
Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes.
8
Mix in parsley and dill.
9
Season to taste with salt and pepper.

227

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 1 pound mushrooms, cut into 1/2-inch pieces, 2 large carrots, chopped, 2 large celery stalks, chopped, 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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