Mushroom barley soup is the kind of soup that won’t be ignored. It’s not just an appetizer—it’s a statement, and it takes no prisoners. This particular mushroom barley soup recipe is bursting with flavor, and will automatically become a staple in your repertoire for years to come. Here’s how to make it.
Ingredients
- 1/2 stick butter
- 1 pound sliced mushrooms
- 2 chopped carrots
- 2 chopped celery sticks
- 1 chopped onion
- 1/2 cup rinsed barley
- 2 tablespoons flour
- 8 cups vegetable broth
- Salt to taste
- Pepper to taste
Instructions
Start your recipe by melting the butter in a large pot over medium heat. Toss in the chopped mushrooms, celery, carrots, onion, and barley. Saute this beautiful mixture for about 20 minutes, or until the vegetables turn brown. By this point, your kitchen should be smelling like heaven on earth.
Add the flour to the pot and stir it up for about five minutes. When you feel you’ve achieved a smooth texture, add in the vegetable broth, and salt and pepper. Continue to stir, while bringing the soup to a boil. Allow the soup to simmer down until the barley is soft and tender. Wait for about 40 minutes, and the soup should start thickening. When the soup is thick and smooth, it’s ready to serve!
