Mushroom Barley Soup

Mushroom Barley Soup or Stew recipe.
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


3tablespoons unsalted butter
8ounces cremini mushrooms, chopped into ½-inch pieces
3/4cup pearled barley
1medium onion, finely chopped
2medium carrots, peeled and finely chopped
1large leek (white and light green parts only), halved leek, cut into halves lengthwise and thinly slicedv
2 garlic cloves, finely chopped
1 1/2tablespoons all-purpose flour
1/2cup dry sherry
1 (32-ounce) box reduced-sodium beef broth
1/2teaspoon coarse salt
Freshly ground black pepper
2tablespoons chopped fresh dill
1/4cup freshly grated Parmesan cheese


  1. Melt butter in a large saucepan over medium heat. Add mushrooms; sauté until golden, about 10 minutes.
  2. Add barley and toast lightly, sautéing with mushrooms about 2 minutes. Add onion, carrots and leek; sauté until soft, about 10 minutes. Add garlic in the last minute.
  3. Stir in flour; cook 2 minutes. Add sherry; cook 1 minute. Pour in broth and 1½ cups water; bring to a boil. Reduce heat and simmer until barley is tender, about 40 minutes.
  4. Season generously with salt and pepper; stir in dill. Spoon into serving bowls, and top with Parmesan.

Nutritional Info *per serving

  • Calories 175
  • Fat 5g
  • Cholesterol 14mg
  • Sodium 423mg
  • Carbohydrate 23g
  • Fiber 4g
  • Protein 6g