Has the term “comfort food” become a cliché? Perhaps, but if so, long live the cliché, especially when it comes to Mushroom Barley Soup. With its rich flavor, thick consistency, and satisfying essence this soup is the epitome of comfort food. It’s especially comforting on chilly, windy nights. I make this recipe in a large batch and then I freeze half of it in quart-sized bags to have handy for a last-minute dinner option. I have adapted this recipe from a cooking class (Taste of Tradition) I took about 15 years ago.
Click on my video below for step by step instructions for making perfect Mushroom Barley Soup:
Mushroom Barley Soup
- 1 cup dried mushrooms of your choice
- 3 tablespoons margarine
- 2 large onions sliced
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 cup chopped parsley
- 5 garlic cloves chopped
- 2 pounds fresh mushrooms (a combination of your choice)
- 2 tablespoons flour
- Salt to taste
- 4 quarts vegetable or chicken stock
- 1-1/2 cups barley
Soak dried mushroom in warm water while proceeding with the following steps:
Melt the margarine in a large skillet and saute the onions, carrots, celery, garlic and 1/2 of the parsley. After 5 minutes add the fresh mushrooms. Stir and allow them to cook down for about 8 minutes. Add the flour and stir over medium heat until mixture thickens.
Bring the 4 quarts of vegetarian or chicken stock to a boil in a large soup pot. gradually add the mushroom mixture to the soup and stir after each addition.
Strain and chop the dried mushrooms and reserve the water in which they soaked.
When soup boils add chopped dried mushrooms along with the water in which they soaked. Then add the barley.
Simmer covered for 45 minutes to an hour or until barley is tender and the soup has thickened.
Add the remaining parsley, stir and check for further seasoning.