A great family recipe that my father taught me how to make.

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Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
additional:
15 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

131 calories; protein 3.4g 7% DV; carbohydrates 21g 7% DV; fat 4g 6% DV; cholesterol 3.1mg 1% DV; sodium 622.9mg 25% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2014
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 dried oyster mushrooms and loved the flavor! I almost used fresh mushroom since they're cheaper than dried but do not I repeat DO NOT skimp out on this! The dried mushrooms add such a lovely flavor that is more concentrated than fresh and a nice texture. It was almost a pity tossing out the soaking liquid from the mushrooms. I'm thinking I may use that liquid as part of the water requirements next time. The only thing I might suggest is adding the potatoes halfway through cooking. I found they were falling apart by the time the soup was done. Thank you Kathie for sharing your dad's soup! Read More
(1)

Most helpful critical review

Rating: 1 stars
04/17/2020
Used portobello mushrooms. The dish I made was terrible. Will not make again. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/19/2014
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 dried oyster mushrooms and loved the flavor! I almost used fresh mushroom since they're cheaper than dried but do not I repeat DO NOT skimp out on this! The dried mushrooms add such a lovely flavor that is more concentrated than fresh and a nice texture. It was almost a pity tossing out the soaking liquid from the mushrooms. I'm thinking I may use that liquid as part of the water requirements next time. The only thing I might suggest is adding the potatoes halfway through cooking. I found they were falling apart by the time the soup was done. Thank you Kathie for sharing your dad's soup! Read More
(1)
Rating: 5 stars
05/27/2017
I followed the recipe exactly and the whole family enjoyed it. Great comfort food! Read More
Rating: 3 stars
02/27/2017
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. Hopefully that will solve the lack of seasoning. Read More
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Rating: 1 stars
04/17/2020
Used portobello mushrooms. The dish I made was terrible. Will not make again. Read More
Rating: 2 stars
02/18/2015
I'm a vegetarian. I replaced the chicken broth with vegi broth and it didn't work. No flavor. Read More
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