Yummy Mushroom Barley Soup

"Stick to you insides, warm and delightful to the palate. Fall and winter are not complete without a bowl of this soup!"
 
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Ready In:
1hr
Ingredients:
15
Serves:
4-5
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ingredients

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directions

  • Chop onion, celery, and carrots in small pieces.
  • Melt butter and oil; saute vegetables and garlic until onions are soft.
  • Add barley, salt, and broth.
  • Bring to a boil and simmer until barley is 3/4 done.
  • This is approximately 20 minutes after boiling starts.
  • Add mushrooms and parsley.
  • Cook 20 minutes and add soy sauce, cayenne pepper, and scallions.
  • Taste for more seasoning.
  • Will absorb a lot of liquid; adjust seasoning if more liquid is added.
  • Allow to cool slightly.

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Reviews

  1. yummy! I left out the scallions because I didn't have any in the house but otherwise I followed the recipe exactly. mine came out a bit too salty but that was probably because my chicken broth was saltier than I thought, so I added a whole potato to absorb the salt and it was perfect! will definitely make again.
     
  2. This is a delicious filling soup. I used veggie broth to keep it vegetarian, skipped the scallions & parsley, and adjusted some of the other ingredients to make a batch that kept my husband and me in lunches for the work week. Here's what I used: 1 large onion, 2 garlic cloves, 3 carrots, 2 celery stalks, 1/2 lb. barley, 9 cups broth, 1 T salt, 10 oz mushrooms, 2 T soy sauce, black pepper to taste. I'll make this often!
     
  3. I made this for lunch yesterday and it was excellent! I made as posted andt the flavors all meld together nicely. It makes a large pot of soup that warmed us up on a chilly fall day. Thanks for posting!
     
  4. By far, the BEST mushroom barley soup we've ever tasted! YUM!
     
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