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Mushroom Barley Soup

Mushroom Barley Soup

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

Serves: 8 Save

Ingredients (14)

  • 3 T Unsalted Butter
  • 8 oz Cremini Mushrooms
  • ¾ cup Pearl Barley
  • 1 Onion
  • 2 Carrots
  • 1 Leek
  • 2 Garlic Cloves
  • 1½ T All Purpose Flour
  • ½ cup Sherry, Dry
  • 32 oz Low Sodium Beef Broth
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 T Chopped Dill
  • ¼ cup Grated Parmesan Cheese
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  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.