Recipe Detail

Mushroom Barley Soup

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Number of Servings:


  1. 1 cups - Raw Barley can substitute with brown rice
  2. 6 cups - Broth boiling (more as needed)
  3. 2 tablespoons - Sunflower Oil
  4. 2 cups - Onions chopped
  5. 4 - Carrots Sliced
  6. 1 tablespoons - Dried Dill Weed
  7. 4 stalks - Celery
  8. 1 - Portabello Mushroom
  9. 1 packages - Brown Mushrooms 4 ounces
  10. - Black Pepper to taste
  11. 1/2 cups - Madera/Cream Sherry Optional
  12. 1 teaspoons - Salt omit if your broth is salty
  13. 1 tablespoons - Tamari omit if your broth is salty
  14. 1/2 cups - Fresh Parsley garnish
  15. 1/3 cups - Unbleached White Flour optional
  16. 1 cups - Sour Cream optional


Combine barley and boiling stock in a 4-quart soup pot. Cover and simmer until tender, about 40 minutes (lately I've been using my rice maker).
When barley is almost done, in a large pan, heat the oil and saute the onions, carrots, and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to soup pot. Sauté mushrooms in same fry pan quickly on high heat until lightly cooked, then add to soup pot. Let simmer 30 minutes covered. Add Madera, pepper, salt, tamari, and more water/stock as needed. The barley or rice will continue to absorb water, making the soup thick. Before serving, add parsley.

To add a creamy taste to the soup, mix the flour with the sour cream,. Stir until thick. Add slowly to soup on low heat and serve.


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