Mushroom Barley Soup

20m
Prep Time
1h
Cook Time
1h 20m
Ready In

Recipe: #7821

October 27, 2011

Categories:



"This soup gets thicker if left overnight in the refrigerator so you might want to thin out with a little water or broth when rewarming it, this is a thick hearty soup so all that is needed is crusty buns on the side to dip into the broth"

Original is 7 servings

Nutritional

  • Serving Size: 1 (359.4 g)
  • Calories 363.6
  • Total Fat - 15.7 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 52.5 mg
  • Sodium - 1167.3 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 14.9 g
  • Protein - 8.5 g
  • Calcium - 156.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large Dutch oven or saucepan oil with 2 tablespoons butter over medium heat (use enough oil to coat the bottom of you saucepan) .

Step 2

Add in onions, garlic, celery, carrots, mushrooms slices, cayenne and thyme; saute for about 5 minutes.

Step 3

Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.

Step 4

Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.

Step 5

Season with salt and pepper to taste.

Step 6

Ladle into bowls and sprinkle with more Parmesan cheese.

Tips


No special items needed.

0 Reviews

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