Cream of Mushroom Soup with Barley
This Cream of Mushroom Soup with Barley is a wholesome and delicious blend that delivers both comfort and nutrition. Bursting with flavor and nutrients, this easy mushroom barley soup recipe is perfect for weeknight dinners or as a heartwarming appetizer.
Ingredients
- ½ cup pearl barley
- 4 1/2 cups reduced-sodium chicken broth or mushroom broth divided
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 2 teaspoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup minced shallots (about 4 medium)
- 8 cups sliced white mushrooms (about 20 ounces)
- 2 stalks celery finely chopped
- 1 tablespoon minced fresh sage or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- ½ cup reduced-fat sour cream
- ¼ cup minced fresh chives
Instructions
- In a small saucepan, bring the barley and 1 1/2 cups broth to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes until tender.
- Place the dried porcini mushrooms in a bowl and pour over 2 cups boiling water. Let soak for 20 minutes, then strain through a paper towel-lined sieve, reserving the liquid. Chop the soaked mushrooms finely.
- Heat butter and olive oil in a Dutch oven over medium-high heat. Add shallots and sauté for 2 minutes until soft, then stir in white mushrooms and cook for 8-10 minutes, stirring often, until golden brown.
- Stir in the chopped porcini mushrooms, celery, sage, salt, and pepper. Cook until the celery begins to soften, about 3 minutes. Sprinkle in flour, stirring constantly for 1 minute to coat the vegetables.
- Pour in the sherry, stirring until mostly evaporated. Add the reserved porcini liquid and remaining 3 cups broth, then bring to a boil. Reduce heat to simmer and cook for 18-22 minutes until the soup thickens.
- Stir in the cooked barley and continue cooking for 5 minutes until heated through. Remove from heat and mix in sour cream. Garnish with minced chives and serve warm.