This is the best Mushroom Barley Soup I’ve ever eaten; if you love mushrooms like I do, it is heaven in a bowl!
You begin by cooking some pearl barley.
While that’s happening you chop and sauté mushrooms (of course), onions and garlic.
The mushroom mixture is added to the barley…
…And everything is simmered until it is nice and delicious!
Recipe courtesy of The Moosewood Cookbook
- 1/2 c uncooked pearl barley
- 6 1/2 cups water
- 1 – 2 tablespoons butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 minced garlic cloves
- 1 lb mushrooms, sliced
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons dry sherry – I actually used Marsala because I had it at home.
- Freshly ground black pepper to taste
Place the barley and 1 1/2 cups of the water in a large saucepan or Dutch oven. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
Meanwhile, melt the butter in a skillet. Add the onions and sauté for about 5 minutes over medium heat. Add garlic, mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender – about 10 to 12 minutes. Stir in soy sauce and Marsala.
Add the sauté with all its liquid to the cooked barley, along with the remaining 5 cups of water. Grind in a generous amount of black pepper,
and simmer, partially covered, another 20 minutes over very low heat. Taste to correct seasonings, and serve.