Ready in 1 hour
This is a great soup. My family loves it. It's very thick and hearty. Great for a winter night.
Melt butter in large soup pot over medium heat. Stir in carrots, onions, celery and garlic. Cook until onions are transparent. About 5 minutes.
Add mushrooms. Cook 2 minutes
Add chick broth and barley. Bring to a boil over high heat. Reduce heat to low. Cover, simmer 35 minutes or until barley is tender.
Mamaschaef 3y agoExcellent! Going into my favorites. I also added 4 bone in chicken thighs. Browned them prior to sautéing the vegetables then added back into the pot with the barley. Removed them once barley was cooked, shredded the meat and added back into the soup.
aparnaharish 3y agoGreat recipe. Quite sumptuous. Though my soup's color turned out a bit lighter.
Jbrkids 4y agoAbsolutely delicious and easy.
BigOvnGrl 4y agoSo easy to make! And so delish!
Robilin 5y agothis is good and hearty soup.
Pattianne20002000 6y agoVery tasty. added 4 bone-in chicken thighs to enrich flavor and add protein for my kids, but would have left as is for myself.
bigpoppa62 6y agoVery delicious. Tastes really good as a leftover meal. The flavors of the mushrooms and the barley really comes out after it has been in the fridge for a day and reheated.
stanpry 6y agoMade this recipe 4 times so far. I replaced the butter with a little olive oil and used cut up chunks of fatty meat.
Sandi149 10y ago[I posted this recipe.]