Mushroom Barley Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/23/2020

A flurry of Parmesan adds a risotto-like finish to this soup.

Serves: 8 Save

Ingredients (14)

  • 3 tablespoon unsalted butter
  • 8 ounce cremini mushrooms, chopped into ½-inch pieces
  • 3/4 cup pearled barley
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 large leek (white and light green parts only), halved leek, cut into halves lengthwise and thinly slicedv
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoon all-purpose flour
  • 1/2 cup dry sherry
  • 1 (32-ounce) box reduced-sodium beef broth
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoon chopped fresh dill
  • 1/4 cup freshly grated Parmesan cheese

Directions

  1. Melt butter in a large saucepan over medium heat. Add mushrooms; saute until golden, about 10 minutes.
  2. Add barley and toast lightly, sauteing with mushrooms about 2 minutes. Add onion, carrots and leek; saute until soft, about 10 minutes. Add garlic in the last minute.
  3. Stir in flour; cook 2 minutes. Add sherry; cook 1 minute. Pour in broth and 1 ½ cups water; bring to a boil. Reduce heat and simmer until barley is tender, about 40 minutes.
  4. Season generously with salt and pepper; stir in dill. Spoon into serving bowls, and top with Parmesan.

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