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Dad's Mushroom and Barley Soup


"A great family recipe that my father taught me how to make."
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2 h 25 m servings 131 cals
Original recipe yields 8 servings

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  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.
  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.
  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.
  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.

Nutrition Facts

Per Serving: 131 calories; 4 g fat; 21 g carbohydrates; 3.4 g protein; 3 mg cholesterol; 623 mg sodium. Full nutrition

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Read all reviews 4
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Finally getting around to reviewing this recipe. It's delicious! I haven't cooked with barley in ages and was looking for a new recipe to use it. I made the recipe exactly as written. I used dri...

I followed the recipe exactly and the whole family enjoyed it. Great comfort food!

I did like the premise of the soup but had to make a lot of alterations. There were hardly any seasoning in the original recipe so I updated it with salt, marjoram, thyme & Italian Seasoning. ...

I'm a vegetarian. I replaced the chicken broth with vegi broth and it didn't work. No flavor.