Mushroom Barley Soup: Jump to Recipe
I am starting to think I have a soup fetish, because guess what here’s another one. We haven’t done a vegetarian soup for a hot minute so we are excited to share this one with you. I can’t explain to you over the internet just how hearty and savory this soup is, I’d almost call it a stew, you’ll just have to trust me on this one! Delightfully this “stew” is crazy easy to make.
I don’t know about you but I have had the worlds longest week, youknow the kind where each day lasts for a year and every day you are certain it has to be at least Thursday but it’s like Tuesday. Yeah that kinda week. I think it’s just a little mid holiday ennui, a little lull between long weekends. In my house it was Thanksgiving break and now we are all longing for Christmas break. Let it be holiday break again please I will give you all the cookies for a few more days of sleeping in and whipped cream in my coffee. Like I said before this “stew” is reaaaaaally easy to make, besides barley being occasionally a pain in the butt to find in a grocery store all of the other ingredients are mostly household items. Add that to the fact that you basically are either chopping or stirring, and those are your hardest tasks, I would make this recipe any day.
- 1 large onion diced
- 2 tablespoons olive oil or butter
- 16 ounces sliced portabella mushrooms
- 2 tsp salt
- 32 ounces vegetable or beef broth
- 2 cups water
- 1 tablespoon worchestershire
- 1 teaspoon pepper
- 2 carrots finely diced
- 2 stalks celery finely diced
- 1 cup medium barley
- 1/3 cup flour
- 2/3 cup water
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In large dutch oven 6 quart add olive oil and onions. Cook onions until browned and caramelized.
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Add mushrooms and cook until most of the moisture has cooked away.
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Add the rest of the ingredients except for flour and water. Simmer 1hour or until barley is cooked through.
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In shaker add flour and water, shake well.
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Stir continually while gradually adding the flour and water mixture until soup reaches desired thickness. I like this soup thick like stew/gravy.
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Serve with a great crusty bread.
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If you wanted to make a non vegan version of this soup.
You would also need
2 lb beef chuck roast
1 tsp salt
1 tsp pepper
32 ounces beef broth
2 cups waterIn large dutch oven (6 quart) add olive oil, add beef chuck roast, season generously with salt and pepper. Brown thoroughly on one side, flip, add onions and brown second side and onions until caramelized.
Add beef broth and water. Simmer 1 1/2 hours until roast is tender when poked with a fork. Remove roast from broth, cut into bite size pieces and set aside for later
Add the rest of the ingredients except for flour and water. Simmer 1 hour or until barley is cooked through.
Stir in bite size beef roast pieces.
In shaker add flour and water, shake well.
Stir continually while gradually adding the flour and water mixture until soup reaches desired thickness. I like this soup thick like stew/gravy.
As an extra little note on the recipe. We have shared with you already our family recipe for Vegetable Beef Barley Soup. This soup is very similar so we wanted to show you how to use these ingredients to make a variation of Mushroom Barley Soup. So basically the recipe in addition to showing an amazing vegetarian soup also contains instructions how to make Mushroom Beef Barley Soup.
So bundle up this season, we have a cold front here so that sucks but at least I know I will be able to come home to warm soup and I can pretend I’m happy about having to let my car heat up for 10 minutes before I leave. By that I really mean 10 seconds because I am terrible at planning ahead and chronically running late.
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