Dad's Mushroom and Barley Soup

This recipe for hearty mushroom and barley soup has been handed down through generations.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 131 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 4 cups water
• ground black pepper to taste
• 2 onions, chopped
• 2 potatoes, cubed
• 2 carrots, chopped
• 1 clove garlic, minced, or more to taste
• 5 cups chicken broth, divided
• 10 dried mushrooms
• ¼ cup pearl barley, or more to taste

Recipe Instructions

Step 1

Rinse mushrooms and place in a bowl with enough cold water to cover; soak until mushrooms are re-hydrated, about 15 minutes. Drain and slice mushrooms.

Step 2

Combine 4 cups chicken broth, water, potatoes, carrots, mushrooms, barley, and black pepper in a pot; bring to a boil, reduce heat to low, cover the pot, and simmer until barley is cooked, about 1 hour.

Step 3

Heat oil in a skillet over medium-high heat; saute onion and garlic in hot oil until golden, 3 to 5 minutes. Add onion and garlic to barley mixture, bring soup again to a simmer, cover the pot, and cook until flavors blend, about 30 minutes.

Step 4

Whisk remaining chicken broth and flour together in a bowl until smooth; stir into soup, bring to a simmer, and cook, stirring occasionally, until soup thickens, about 15 minutes.