Mushroom-Barley Soup

Mushroom-Barley Soup

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  • Prep Time


  • Total Time


  • Servings



  • 6

    c. beef stock

  • 1

    Carrot, thinly sliced

  • 1

    Celery rib, thinly sliced

  • 1

    small onion, finely chopped

  • ¾

    lb. cremini or white button mushrooms, thinly sliced

  • ½

    c. barley

  • salt and pepper to taste

  • flat-leaf parsley for garnish

  • Cubed stew beef--optional


In a lg. saucepan combine the beef stock with all ingredients. If using the cubed beef, saute that first, then add the rest of the ingredients. Bring to a boil, cover partially and cook over moderately low heat until the barley and veggies are tender, about 30 minutes. I added more carrots, celery and onion for a thicker soup.


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