Ready in 1 hour 15 minutes
Serves 6 to 8 people.
In a large saucepan, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Add garlic and mushrooms and cook for 5 more minutes.
Whisk in the flour and cook for 3 minutes. Whisk in the broths and bring to a boil.
Reduce heat and simmer for 45 minutes. Add the parsley and barley and cook for 10 minutes longer.
Dw2 3w agoYum, I love portobello mushrooms in this soup they taste like pieces of steak. We added a little more barley because we like barley. Absolutely delicious!
Chocfanatic 2y agoThis was delicious & healthy! I omitted oil & sautéed veggies in nonstick pan spritzed w/veg oil spray. I increased celery & mushrooms I added 1/2 tsp cider vinegar at very end to brighten the flavor. Will definitely make again
Chascooks 3y agoVery agreeable and balanced soup, as is, although you could add beef or lamb and/or Swiss chard if you were in an expansive mood.
sarahguenther 3y ago
marlonickell 4y ago
melihbozkurt 4y agoVery nice soup thanks for sharing with us.
nickcox 4y agoGreat dish. Needs more seasoning. I added 3 more garlic cloves and I think the whole batch could use a couple dashes of Tabasco. But that's my opinion, I added aback to my personal and it was very tasty!
Megdhg 4y agoOne of my favorites! Added beef stew meat and everyone loved it!
Ashleestein 5y agoLove this soup!
TAMMIESANDEL 6y agoI added more barley - as we like our soups thicker. It was very good & filling - will make this often!