Mushroom-Barley Soup

01 Dec

I love mushrooms, I love soup, and I love barley, so this recipe called to me when I saw it in Everyday Food.


  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 10 ounces button mushrooms, trimmed and sliced
  • 4 cups chicken or vegetable broth
  • 1 ounce dried sliced shiitake mushrooms
  • 1 cup quick-cooking barley
  • [I added chopped flat-leaf parsley at the end]


  1. In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes.
  2. Add button mushrooms and cook until beginning to soften, about 8 minutes.
  3. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes.
  4. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, October 2012.

The soup!

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Posted by on December 1, 2012 in Uncategorized


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