Super Supper Soup: ​Mushroom Barley

Not all heroes wear capes, and this hero is going straight to your belly. With cold weather on the horizon — for days — it’s the perfect time to break out a stockpot and and try this recipe for Mushroom Barley Soup. 

Mushroom Barley Soup

Serves 6

  • 1/4 cups uncooked pearl barley
  • 3/4 cups water
  • 2 1/2 cups water
  • 1 1/2 teaspoons olive oil
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 pound mushrooms, sliced
  • 1 carrots, chopped
  • 1 celery stalks, chopped
  • 1/4 teaspoon salt
  • 1 1/2-2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • Freshly ground black pepper
  1. Place the barley and 3/4 cups of water in a stockpot. Bring to a boil, cover and simmer until the barley is tender (about 20 to 30 minutes).
  2. Meanwhile, heat the oil in a skillet. Add the onions and saute for about 5 minutes over medium heat. Add carrots and celery and saute for a couple of minutes. Add garlic, mushrooms, and ½ teaspoon salt. Cover and cook, stirring occasionally, until everything is very tender, about 10 to 12 minutes. Stir in soy sauce and sherry.
  3. Add the saute with all its liquid to the cooked barley, along with the remaining 5 cups of water. Grind in a generous amount of black pepper. Simmer, partially cover, another 20 minutes over very low heat.
Equipment Needed