Mushroom Barley Soup

Mushroom Barley Soup

This soup is so good you might have to triple the recipe to have enough leftovers to freeze. It freezes well, though you may want to add a splash of soy and sherry.
From: You CAN Cook After the Baby Comes! Favorite, Quick and Easy Recipes for Postpartum Families
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 4


  • 1/2 cup barley
  • 6.5 cups water, stock, or bone broth
  • 4 tbsp soy sauce
  • 4 tbsp sherry
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 1 pound mushrooms, sliced
  • salt and pepper to taste
  • 1/2 cup cooked cubed chicken (optional)


  • Mix barley in 1½ cups of water, bring to a boil, then simmer, covered, until tender (20-30 minutes for polished barley, 1 ½ hours for unpolished).
  • Meanwhile, sauté onions and garlic in butter until translucent, add mushrooms and continue to sauté until the juices of the mushroom are released.
  • When barley is ready, add the rest of the water (5 cups), soy sauce and sherry. Add the onions, garlic and mushrooms to the barley and bring to a boil, then lower to a simmer for 20 minutes. Add the chicken (optional) and heat thoroughly.