Mushroom Barley Soup
Total time: 
Serves: 8
A hearty, healthy soup perfect for the coldest days. This soup reheats very well, and can also be frozen and thawed.
  • ¼ cup butter
  • 1 onion, chopped
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 2 tsp minced garlic
  • 500 g mushrooms, cut into ½"-ish pieces
  • ½ cup pearl barley
  • 1.5 Tbsp flour
  • 7-8 cups beef broth
  • ¼ cup chopped fresh parsley (or 2 Tbsp dried parsley)
  • 1 tsp dried thyme and/or 1 tsp herbes de provence
  1. Chop all your veggies so you're ready to go.
  2. Melt butter in large, heavy saucepan or Dutch oven over medium-high heat. Add onion, carrots, celery, garlic, mushrooms and barley and saute for 10-15 minutes, until veggies begin to soften and brown.
  3. Add flour and stir well. Let cook for another 5 minutes.
  4. Add broth and stir well, then bring to a boil, stirring often. Reduce heat to medium and simmer, covered, until barley is tender and soup is starting to thicken, about 40 minutes. Stir in parsley and herbs and season to taste with salt and pepper.
  5. Serve immediately, or let cool for 1-2 hours before refrigerating for later.
Recipe by Hidden Ponies at