Prep Time
12 Mins
Cook Time
55 Mins
Other Time
10 Mins
8 servings (serving size 1 cup)

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

How to Make It

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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