This post may contain affiliate links. Read my disclosure policy. This mushroom and barley soup is very soothing. Ladle it into your bowl, deeply inhale the warm steam, pull the spoon to your lips and savor. You’ll probably be smiling while you ruminate on the flavors. It was my comfort food all last week when I wasn’t feeling well. It’s really simple, healthy and delicious.

Barley and Mushroom Soup Ingredients:

2 Tbsp olive oil 2 Tbsp butter 1/2 cup barley rinsed 2 medium onions diced 1/2 lb mushrooms, thinly sliced 8 cups reduced sodium chicken broth 1 large carrot thinly sliced 1/2 tsp salt 1/4 tsp ground black pepper 2 Tbsp minced parsley or dill to serve Sour cream to serve, optional

How to make Mushroom and Barley Soup:

  1. Prep your vegetables by: dicing 2 onions, slicing 1/2 lb of mushrooms and thinly slicing 1 carrot.

  2. In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter. Add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring constantly.

  3. Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.

  4. Next, add 8 cups of reduced sodium chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and use a spoon to skim impurities off the top.

  5. Cover and simmer on low heat for 1 hour, stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.

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