Dad's Mushroom and Barley Soup recipe
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Ingredients
- 10 dried mushrooms 5 cups chicken broth, divided 4 cups water 2 potatoes, cubed 2 carrots, chopped ¼ cup pearl barley, or more to taste ground black pepper to taste 2 tablespoons vegetable oil 2 onions, chopped 1 clove garlic, minced, or more to taste 1 tablespoon all-purpose flour
Nutrition Info
- 130.7 caloriescarbohydrate: 21 gcholesterol: 3.1 mgfat: 4 gfiber: 3.3 gprotein: 3.4 gsaturatedFat: 0.6 gservingSize: -sodium: 622.9 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Dad's Mushroom and Barley Soup
Directions
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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.