Mushroom Barley Soup

A flurry of Parmesan adds a risotto-like finish to this soup.

Serves: 8 Save

Ingredients (14)

  • 3 tablespoon unsalted butter
  • 8 ounce 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 tablespoon 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 tablespoon chopped fresh dill
  • 1/4 cup freshly grated Parmesan cheese

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Melt butter in a large saucepan over medium heat. Add mushrooms; saute until golden, about 10 minutes.
  2. Add barley and toast lightly, sauteing with mushrooms about 2 minutes. Add onion, carrots and leek; saute 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 1 ½ 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.