Dad's Mushroom and Barley Soup

Dad's Mushroom and Barley Soup
  • 10 dried mushrooms
  • 5 cups chicken broth, divided
  • 4 cups water
  • 2 potatoes, cubed
  • 2 carrots, chopped
  • 1/4 cup pearl barley, or more to taste
  • ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 clove garlic, minced, or more to taste
  • 1 tablespoon all-purpose flour


  1. Rinse mushrooms and place in a bowl with enough cold water to cover; soak until mushrooms are re-hydrated, about 15 minutes. Drain and slice mushrooms.
  2. Combine 4 cups chicken broth, water, potatoes, carrots, mushrooms, barley, and black pepper in a pot; bring to a boil, reduce heat to low, cover the pot, and simmer until barley is cooked, about 1 hour.
  3. Heat oil in a skillet over medium-high heat; saute onion and garlic in hot oil until golden, 3 to 5 minutes. Add onion and garlic to barley mixture, bring soup again to a simmer, cover the pot, and cook until flavors blend, about 30 minutes.
  4. Whisk remaining chicken broth and flour together in a bowl until smooth; stir into soup, bring to a simmer, and cook, stirring occasionally, until soup thickens, about 15 minutes.

05/17/2018
Dad's Mushroom and Barley Soup, recipe PT15M PT1H 5 455 calories

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