Mushroom Barley Soup - Everyday Food with Sarah Carey

Ingredients

• 10 oz Button Mushrooms (sliced)
• 2 cloves Garlic (minced)
• 1 medium Onion (diced)
• 1 tsp Dry Thyme
• 2 tbsp Unsalted Butter
• 4 cups Low‑Sodium Chicken Broth
• 4 cups Water
• 1 oz Dried Shiitake Mushrooms (adds deep umami)
• ½ cup Quick‑Cooking Barley (dry)
• ½ tsp Salt (or to taste)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Slice the 10 oz of button mushrooms, dice the onion, and mince the garlic. Measure out the thyme, butter, broth, water, dried shiitake, and barley.

   Time: PT5M

2. Sauté Aromatics

   Heat the medium stock pot over medium heat, melt the butter, then add the diced onion, minced garlic, and dry thyme. Cook, stirring occasionally, until the onion becomes translucent, about 2–3 minutes.

   Time: PT5M

3. Cook Mushrooms

   Add the sliced button mushrooms to the pot. Cook, stirring occasionally, until most of the moisture evaporates and the mushrooms turn golden brown and slightly crisp, about 8 minutes.

   Time: PT8M

4. Add Liquids and Simmer

   Pour in the 4 cups of low‑sodium chicken broth and 4 cups of water. Bring the mixture to a rolling boil, then reduce to a gentle simmer. Add the dried shiitake mushrooms now. Simmer for 12 minutes until the mushrooms are tender.

   Time: PT12M

5. Cook Barley

   Stir in the quick‑cooking barley. Continue to simmer, uncovered, for 10–15 minutes, or until the barley is tender but still holds its shape.

   Time: PT12M

6. Season and Serve

   Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

6 g

Fiber

4 g