Description
A comforting and hearty barley and mushroom soup made with tender barley, sautéed mushrooms, onions, and carrots simmered in a flavorful chicken broth. This soup is perfect for a cozy meal and is garnished with fresh herbs and optional sour cream for extra richness.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 cup barley, rinsed
- 2 medium onions, diced
- 1/2 lb mushrooms, thinly sliced
- 8 cups reduced sodium chicken broth
- 1 large carrot, thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
To Serve
- 2 Tbsp minced parsley or dill
- Sour cream (optional)
Instructions
- Prepare the Vegetables: Dice the onions, thinly slice the mushrooms, and thinly slice the carrot to have all ingredients ready for cooking.
- Sauté Barley and Onions: In a large soup pot, heat 2 tablespoons of olive oil and 2 tablespoons unsalted butter over medium heat. Add the rinsed barley and diced onions, cooking for about 5 minutes while stirring frequently to soften the onions and lightly toast the barley.
- Add Mushrooms: Stir in the thinly sliced mushrooms and continue cooking for another 5 minutes, allowing the mushrooms to release their liquid and then evaporate, intensifying the flavor.
- Add Broth and Vegetables: Pour in 8 cups of reduced sodium chicken broth, then add the thinly sliced carrot, salt, and ground black pepper. Bring the mixture to a boil, skimming off any impurities that rise to the surface.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour. Stir every 15 minutes to prevent sticking and to evenly cook the barley and vegetables.
- Finish and Serve: Remove the pot from heat and sprinkle minced parsley or dill on top. Serve hot with an optional dollop of sour cream for added creaminess and flavor.
Notes
- Rinse the barley well before cooking to remove excess starch and improve texture.
- Use reduced sodium chicken broth to better control the salt level in the soup.
- Sour cream adds a creamy texture and a slight tang but is optional if you prefer a lighter soup.
- Fresh herbs like parsley or dill brighten the soup and enhance aroma just before serving.
- Stir regularly during simmering to avoid sticking and ensure even cooking of the barley.
