Mushroom Barley Soup
What a delicious little soup. We had our first rain yesterday and I just had to make a soup. I am trying to incorporate more vegetables into my diet these days (who isn’t!) and this is such a tasty way to do it.
This soup has minimal ingredients and the deep flavors of the beef broth and chewy texture of the barley makes this soup a home run. Serve it with a light green salad and some crusty French bread and you have yourself a meatless dinner that will be sure to please even the pickiest of eaters!! Enjoy.
- ¼ cup (1/2 stick) butter
- 1 pound mushrooms, cut into ½-inch pieces (I used crimini mushrooms) and 2 Portobello mushrooms that had been grilled over mesquite briquettes- optional but brings a nice smoky flavor to the soup
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 onion, chopped
- ½ cup pearl barley, rinsed
- 2 tablespoons all-purpose flour
- 8 cups beef stock or broth
- Salt and Pepper
- 2-3 tables of cream (optional)
- Melt butter in heavy large Dutch oven over medium-high heat. Add the 1 pound of crimini mushrooms, carrots, celery, onion and barley. Saute until vegetables begin to brown, about 20 minutes, stirring as needed. You may need to turn heat down slightly toward end.
- Add flour to pot and stir 5 minutes. Gradually mix in broth.
- Bring soup to boil, stirring frequently.
- Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 4o minutes.
- Season to taste with salt and pepper. At the end I added about 2 to 3 tablespoons of fat free half-and-half. It gave it a nice golden brown color and cohesive texture (totally optional).