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Portabella Mushroom-Barley Soup

Posted by Peggy on October 13, 2009

Portobello Mushroom-Barley Soup
Recipe: Portabella Mushroom-Barley Soup


  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 2 medium carrots peeled and sliced
  • 4 large portabella mushrooms
  • 1 teaspoon garlic minced
  • 1 teaspoon flour
  • 1/2 cup barley
  • 6 cups vegetable, chicken or beef stock
  • 1/4 cup dry sherry,optional
  • 2 tablespoons minced parsley


  1. In a large, heavy-bottomed pot, heat oil over medium heat. Add the onion, carrot, celery and a pinch of kosher salt. Sauté for 5 minutes.
  2. Remove portobello stems and, with a damp cloth, wipe tops clean and dice (you should have 4 cups). Add garlic and diced mushrooms to the pan and cook for an additional 3 minutes, stirring occasionally.
  3. Sprinkle mixture with flour and cook for 3 minutes, stirring. Stir in the stock and barley and bring to a boil.
  4. Reduce heat and simmer for 35 minutes. Add sherry, if desired, and simmer an additional 5-10 minutes until barley is tender. Season with freshly ground pepper and kosher salt, if needed. Stir in minced parsley and serve.

Preparation time: 15 minute(s)

Simmer time: 40 minutes

Number of servings (yield): 7 cups

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