Mushroom Barley Soup
This soup is a big bowl of comfort
Servings: 4
Calories: 439kcal
Ingredients
- 8 oz fresh mushrooms sliced
- 1/4 cup onion finely chopped
- 1/4 cup unsalted butter
- 2 cups rich chicken stock see NOTES
- 3 sprigs fresh thyme bruised -OR- 1/4 tsp dried
- 1/2 cup barley
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup flour
- 3/4 cup water
- 2 cups half-and-half -OR- light cream
Instructions
- Melt butter over medium heat in a large saucepan or dutch oven. Add the mushrooms and onions and cook until the onions are translucent—about 5 minutes.
- Add the chicken stock, thyme, barley, salt and pepper. Bring to a boil then reduce heat to low. Cover and simmer for 20-30 minutes or until barley is cooked.
- Mix the flour and water well so there are no lumps. Slowly stir into the hot soup (mixture will be very thick). Cook, stirring frequently, for 2 minutes to cook the flour.
- Slowly stir in the half-and-half and heat through. Remove thyme sprigs (if using fresh) before serving. Add any additional salt and/or pepper if needed.
Notes
Vegetable or mushroom stock may be substituted.
Half-and-Half is an American concoction but you can make it yourself by mixing 1 part whole (full-fat) milk and 1 part single cream (close substitute to American "light cream")
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 37g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 813mg | Potassium: 593mg | Fiber: 5g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 2mg