Mushroom-Barley Soup

155 Ratings
  • 5 23
  • 4 20
  • 3 67
  • 2 38
  • 1 7

Shiitake mushrooms and barley make this a very nutritious soup.

Everyday Food, October 2012

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Read the full recipe after the video.

Recipe Summary

total:
50 mins
prep:
20 mins
Servings:
6
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Ingredients

Directions

  • In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

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Reviews (1)

155 Ratings
  • 5 23
  • 4 20
  • 3 67
  • 2 38
  • 1 7
Martha Stewart Member
02/26/2020
I was really excited to make this soup. I must have made some mistake as it was watery and lacked any depth in flavor. I added flavor packets of a beef base after using chicken broth. Chicken broth in my opinion doesn't support the heft of the shiitake mushrooms. That helped, but I would use only beef broth and no water. Maybe that would rescue this recipe.
Martha Stewart Member
11/24/2014
I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.
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