Polish Creamed Mushroom Barley Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Soup Suppers' by Arthur Schwartz”
1hr 40mins

Ingredients Nutrition


  1. In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
  2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
  3. Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
  4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
  5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
  6. Serve very hot in deep or wide bowls, sprinkled with parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a