Ingredients2 h 25 m servings 131 cals
- 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.
- 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.
Per Serving: 131 calories; 4 g fat; 21 g carbohydrates; 3.4 g protein; 3 mg cholesterol; 623 mg sodium. Full nutrition
ReviewsRead all reviews 4
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. ...