Mushroom Barley Soup - America Test Kitchen Recipe

Name: Mushroom Barley Soup - America Test Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter (or a combination of butter and olive oil); 1 onion, finely chopped; 1 lb cremini mushroom, stemmed and quartered; 1 lb portobello mushroom, stemmed and cut into 1/4-inch pieces; salt; 2 carrots, peeled and chopped medium; 3 garlic cloves, minced; 8 cups low-sodium chicken broth; ½ cup pearl barley; ½ teaspoon dried thyme; pepper

Servings: persons

3 tablespoons butter (or a combination of butter and olive oil)
1 onion, finely chopped
1 lb cremini mushroom, stemmed and quartered
1 lb portobello mushroom, stemmed and cut into 1/4-inch pieces
salt
2 carrots, peeled and chopped medium
3 garlic cloves, minced
8 cups low-sodium chicken broth
½ cup pearl barley
½ teaspoon dried thyme
pepper

1
Melt butter in large dutch oven over med-high heat.
2
Add the onions.
3
Cook until softened, about 5 minutes.
4
Stir in mushrooms and 1/4 t. salt.
5
Cook until they have softened and browned, 10 - 15 minutes.
6
(This salt is necessary to get the liquid out of the mushrooms.
7
).
8
Stir in the carrots and garlic.
9
Cook for 1 minute.
10
Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired).
11
Bring to simmer.
12
Cook until barley is tender, about 50 minutes.
13
Season with salt and pepper before serving.
14
I thought it was fine without any additional salt or pepper.
15
To make ahead: it keeps for 3 days in the fridge or 1 month in freezer.
16
Re heat over low, adding additional water or broth to adjust consistency.

1060

kcal

Calories

Fat

Carbs

161

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 11 ingredients. The key ingredients include: 3 tablespoons butter (or a combination of butter and olive oil), 1 onion, finely chopped, 1 lb cremini mushroom, stemmed and quartered, 1 lb portobello mushroom, stemmed and cut into 1/4-inch pieces, and more.

Yes, Mushroom Barley Soup - America Test Kitchen 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 - America Test Kitchen

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