Savory Mushroom and Barley Soup

  • Yield: 6 servings

This flavorful soup reminds me of a mushroom-Swiss hamburger. I like to have it on hand for Thanksgiving weekend meals when we have company. It's easy to make ahead of time and reheat when guests arrive.


1tablespoon olive oil
2cups chopped onions
1cup chopped celery
1 1/2pounds sliced mushrooms
6cups beef broth
1/2cup quick-cooking barley
2cups sliced carrots
1 (6-ounce) can tomato paste
1teaspoon salt
1/2cup finely chopped parsley


  1. Heat olive oil in a Dutch oven over medium heat. Add onions and celery and cook until tender, stirring frequently, about 8 minutes Add mushrooms and cook 5 minutes, stirring frequently. Stir in broth.
  2. Bring mixture to a boil. Add barley, carrots, and tomato paste. Reduce the heat and simmer, covered, 30 minutes, stirring occasionally.
  3. Remove from heat. Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving.

— Laura Frerich, Napoleon, Ohio