Mushroom-Barley Soup

The combination of barley and two types of mushrooms gives this soup a rich, earthy flavor.

Yield: 8 servings (serving size 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 2g
  • Saturated fat: 0.3g
  • Protein: 5.2g
  • Carbohydrate: 19.3g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 545mg
  • Calories from fat: 17%
  • Fiber: 3.3g
  • Calcium: 23mg


  • 1 1/2 cups boiling water
  • 1 ounce dried shiitake mushrooms (about 2/3 cup)
  • 1 tablespoon olive oil
  • 2 cups finely chopped onion (about 1 medium)
  • 1 (12-ounce) package pre-sliced button mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup uncooked pearl barley
  • 2 garlic cloves, minced
  • 5 1/2 cups fat-free, less-sodium chicken broth
  • 3 tablespoons minced fresh chives


  1. Pour boiling water over shiitake mushrooms; let stand 10 minutes. Drain shiitake mushrooms, reserving liquid. Remove and discard stems, and slice shiitake mushrooms. Set shiitake mushrooms aside.
  2. . Heat oil in a Dutch oven over medium heat 1 minute. Add onion; cook 9 minutes, stirring often. Add button mushrooms, salt, and pepper. Cook 5 minutes, stirring often. Add barley, garlic, and shiitake mushrooms. Cook 2 minutes, stirring constantly. Add chicken broth and reserved mushroom soaking liquid, discarding sediment, if necessary. Cover and bring to a boil. Reduce heat to medium-low; simmer 30 minutes or until barley is tender. Sprinkle with chives.
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