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Spicy Mushroom-Barley Soup


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  • 8 cups chicken broth or stock
  • 2/3 cup pearl barley,rinsed
  • Salt and freshly ground pepper to taste
  • 3 tablespoons Gulden's Spicy brown mustard
  • 2 tablespoons freshly chopped parsley
  • 1 large onion,chopped
  • 3 carrots,peeled and thinly sliced
  • 3 stalks celery,chopped
  • 1/2 pound mushrooms,coarsely chopped
  • 2 to 3 tablespoons freshly chopped dill
  • 1 cup shredded or slivered cooked chicken
  • French bread to serve



Step 1

Place chicken broth in large saucepan or stockpot and bring to a boil.Add barley,salt,and pepper,and stir well.Lower heat,cover,and simmer 1 hour.Stir in mustard and parsley.Add onion,carrots,celery,mushrooms,and dill.Cover and simmer 30 minutes.Add chicken and simmer 10 minutes,or until vegetables are tender.Adjust seasonings and ladle into soup bowls.Serve with french Bread.


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