Imagine a bowl of a warm and hearty Mushroom Barley Soup on a cold winter's night!! Nothing like it that's for sure. This is an old world recipe that uses simple ingredients. The Ultimate Comfort food. I used to make one that took about 3 hours to cook, but this one is much quicker as it takes no more than and hour to make. To see how I make it, keep reading!
- 6 cups chicken broth
- 2 tbsp. vegetable oil
- 3 large carrots, chopped
- 1 med onion chopped
- 3 stalks celery, diced
- 1 tsp. minced garlic
- 1 lb. fresh mushrooms sliced
- ¾ cup barley
- salt and pepper to taste
- Add oil to a large soup pot over medium heat. Stir in carrots, onions, celery and garlic. Cook until onions are transparent. About 5 minutes.
- Add mushrooms and stir. Cook 2 minutes
- Add chick broth and barley. Bring to a boil over high heat. Reduce heat to low. Cover, simmer 35 minutes to an hour or until barley is tender. You may need to add more broth. This soup freezes very well. Enjoy!
If you are looking for another great soup to try on a fellow blogger’s site, why not try Apple Buttnernut Squash Soup from A Foodie Affair!