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Dad's Mushroom and Barley Soup

  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 25 m
Kathie

Kathie

A great family recipe that my father taught me how to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Rinse mushrooms and place in a bowl with enough cold water to cover; soak until mushrooms are re-hydrated, about 15 minutes. Drain and slice mushrooms.
  2. Combine 4 cups chicken broth, water, potatoes, carrots, barley, and black pepper in a pot; bring to a boil, reduce heat to low, cover the pot, and simmer until barley is cooked, about 1 hour.
  3. Heat oil in a skillet over medium-high heat; saute onion and garlic in hot oil until golden, 3 to 5 minutes. Add onion and garlic to barley mixture, bring soup again to a simmer, cover the pot, and cook until flavors blend, about 30 minutes.
  4. Whisk remaining chicken broth and flour together in a bowl until smooth; stir into soup, bring to a simmer, and cook, stirring occasionally, until soup thickens, about 15 minutes.
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