Dad's Mushroom and Barley Soup recipe

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Ingredients

10 dried mushrooms
5 cups chicken broth, divided
4 cups water
2 potatoes, cubed
2 carrots, chopped
¼ cup pearl barley, or more to taste
ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
1 clove garlic, minced, or more to taste
1 tablespoon all-purpose flour

Nutrition Info

130.7 calories
carbohydrate: 21 g
cholesterol: 3.1 mg
fat: 4 g
fiber: 3.3 g
protein: 3.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 622.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

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, mushrooms, 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.

Recipe Yield

8 servings

Recipe Note

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

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