Monday, February 22, 2010

Mushroom Barley Soup

Mushrooms are my very favorite vegetable. They're versatile, earthy and add a notable dimension to any dish they're worked into. Pair them with root veggies and barley and you've got an inexpensive hearty meal. Also, this recipe is ridiculously easy to make.
I had never cooked barley before and was a bit apprehensive, but it's a forgiving grain and although most recipes I referenced said to cook the barley for 30-40 minutes, I found an hour and 15 minutes brought the barley to the exact texture I was looking for (wasn't mushy, but added creamy starch to the broth).

4 cups low sodium chicken stock
3 cups water
2 tbsp soy sauce
1 tbsp butter
2 cups mixed chopped mushrooms (I used shitake, white button and crimini)
3 carrots, cut into 1 inch pieces
2 yellow onions, roughly chopped
1 heart celery, roughly chopped
2 smashed whole garlic cloves
1 1/2 cups of barley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
2 tbsp salt
1/2 tsp pepper

Warm butter to medium low and add onions. Sweat the onions for 3-6 minutes, until translucent. Add remaining vegetables and garlic and cover with broth, water and soy sauce. Season with rosemary, thyme, parsley, salt and pepper. Simmer for 20 minutes and add barley. Cook for another hour and a 15 minutes. Season to taste. It takes a while to make, so I make this large pot of soup and freeze portions.


  1. Did you move it from pot to pot five different times?! Just kidding! It looks delicious!!!

  2. Wow! That looks great - amazing first try. Snack-Girl