Mushroom Barley Soup

PUBLISHED ON: 10.06.2022

Hello Fall! Hello soup and stew weather!

It’s possible to enjoy a hearty soup with all the richness, soulfulness, and goodness without meat. This soup is a classic and beautiful in its simplicity. Perfect for the cooler days ahead.

Mushroom Barley Soup
Serves 4

6 cups beef stock
2 carrots, chopped
2 celery ribs, thinly sliced
1 small onion, chopped
1lb. button mushrooms
1/2 cup barley
Salt and Pepper
Flat leaf parsley for garnish

In a large saucepan, combine the beef stock, with the carrot, celery, onion, mushrooms and barley. Season with salt and pepper. Bring to a boil, cover partially, and cook over moderately low heat, until the barley and vegetables are tender. About 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls and garnish with parsley and serve.


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