Mushroom Barley Soup

Kitchen Tested
  • Yield 8 servings

A flurry of Parmesan adds a risotto-like finish to this anything but soupy soup

Mushroom Barley Soup or Stew is an easy one pot dinner.
Mark Boughton/styling: Teresa Blackburn


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



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