Mushroom barley soup is for the days when a light bowl of broth is not quite enough. The mushrooms make it earthy and savory, while the barley gives each bowl a little more staying power.
This is an especially useful soup to make ahead. The barley continues to absorb broth as it sits, so add a splash of broth or water when reheating if the soup has become thicker than you like.
Serve it with toast, a simple salad, grated cheese, or whatever is easiest. If a friend offers to cook, this is a straightforward recipe to send them because it reheats well and makes enough for more than one meal.
Mushroom Barley Soup
Ingredients
- 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)
Instructions
- 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.
Listen While This Simmers
While the barley cooks, listen to What Postpartum Doulas Do. The conversation explains the practical support postpartum doulas can offer, including everyday help that can make meals and rest more manageable.
Selected links
Learn more HelloGaia Parenting Copilot | Seven Factors That Influence The First Forty Days | Postpartum Depression Warning Signs | Breastfeeding Essentials: No Judgement Guide – Say Goodbye To Breastfeeding Pain
More Recipes Snack Trays | Postpartum Soups and Stews Collection
Connect with Fourth Trimester Facebook | Instagram | Newsletter