Originally posted October 21, 2012

Mushroom Barley Soup

Mushroom Barley Soup by alchemisty


  • 1 T olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 t dried thyme
  • salt and pepper to taste
  • 8 oz sliced mushrooms--button or baby bella or cremini
  • 2 C vegetable broth
  • 2 C barley water (from soaking the barley)
  • 1 C water
  • 1 C sliced shiitake mushrooms
  • 1 C barley, soaked in 3 C water overnight or for 4 hours or so
  • 1/2 C red wine
  • 1/2 C greek yogurt
6 servings


Remember to clean and then soak the barley in advance. Remember to keep the barley water when you drain the barley.

Saute onion, thyme and garlic with the olive oil in a large pot, about 6 minutes. Add sliced mushrooms (all mushrooms except the shiitake) and cook about 8 minutes (take the time to do this). Add the broth, barley water and water, bring to a boil and cook until all mushrooms are tender--15 minutes or so. Add barley, reduce to a simmer, cover and cook until the barley is tender (30 minutes or so). Add red wine, greek yogurt, and salt and pepper to taste.



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Adapted from

Martha Stewart Everyday Food

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