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Mushroom Barley Soup

Yum

Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make! 

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Mushroom Barley Soup
Yield: 8 servings

Mushroom Barley Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 2 onions, sliced
  • 2 garlic cloves, minced
  • 1 cup baby carrots
  • 1 dozen Cremini Mushrooms, sliced
  • 1 cup washed Pearl Barley
  • 7 cups water
  • 1/4 cup Tamari Soy Sauce
  • 1/4 cup Olive Oil
  • 1 1/2 Tablespoons Bouquet Garni
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a Dutch Oven on medium heat, saute onions and garlic with olive oil until soft, add carrots and mushrooms and Bouquet Garni.
  2. Add water, barley and salt.
  3. Bring to a boil, reduce heat and cook for 40 minutes covered.
  4. Add Tamari Sauce.
  5. Cook 5 more minutes.
  6. Add pepper to taste.

 

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KC the Kitchen Chopper

Wednesday 19th of November 2014

Nettie, this looks incredible. Pinning, Yumming and SU'ing.

nettiemoore11

Wednesday 19th of November 2014

Thank you KC! So happy you like it! Nettie

Linda (Meal Planning Maven)

Wednesday 19th of November 2014

I bet with your freezing temps, this soup is a welcome sight!

nettiemoore11

Wednesday 19th of November 2014

Oh you bet Linda!! Send some warmth here! Nettie

Patricia @ Grab a Plate

Wednesday 19th of November 2014

two of my favorite things!! Adding soy sauce sounds good!

nettiemoore11

Wednesday 19th of November 2014

It is so yummy! Thanks Patricia! Nettie

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