Mushroom Barley Soup
Mushroom Barley Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the dried mushrooms in a bowl and cover them with 2 cups of boiling water.
Allow them to soak for 1 hour.
Strain the mushrooms through a cheesecloth-lined sieve into a bowl.
Reserve the liquid.
Coarsely chop the mushrooms and set aside.
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat.
Add the onions and sauté until softened and translucent, about 8 minutes.
Add the garlic and sauté until fragrant, about 2 minutes more.
Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes.
Stir in the fl our until well blended.
Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water.
Stir in the barley, salt, and pepper to taste.
Bring the mixture to a boil, stirring frequently.
Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes.
If the soup is too thick, add a little more water.
Adjust the seasoning with more salt and pepper if necessary.
Sprinkle with the remaining parsley before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.