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Sherried 'Shroom and Barley Soup

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“Another mushroom recipe I'm looking forward to trying. I'm not sure where I got it originally.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan or Dutch oven sauté mushrooms and onion in butter.
  2. Remove mushrooms and onion from pan with a slotted spoon and set aside.
  3. Stir flour into remaining butter in pan, cooking and stirring over medium heat until flour turns brown.
  4. Gradually add broth and water, and then add remaining ingredients except mushrooms and onion.
  5. Bring to a boil; reduce heat.
  6. Cover and simmer 45 minutes, stirring occasionally.
  7. Add mushrooms and onion and simmer 15 minutes or until barley is tender.
  8. If soup becomes too thick, add some additional water.

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