DAD'S MUSHROOM AND BARLEY SOUP

Dad's Mushroom and Barley Soup image

A great family recipe that my father taught me how to make.

Provided by Kathie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 11

Ingredients

10 dried mushrooms
5 cups chicken broth, divided
4 cups water
2 potatoes, cubed
2 carrots, chopped
¼ cup pearl barley, or more to taste
ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
1 clove garlic, minced, or more to taste
1 tablespoon all-purpose flour

Steps:

Rinse mushrooms and place in a bowl with enough cold water to cover; soak until mushrooms are re-hydrated, about 15 minutes. Drain and slice mushrooms.
Combine 4 cups chicken broth, water, potatoes, carrots, mushrooms, barley, and black pepper in a pot; bring to a boil, reduce heat to low, cover the pot, and simmer until barley is cooked, about 1 hour.
Heat oil in a skillet over medium-high heat; saute onion and garlic in hot oil until golden, 3 to 5 minutes. Add onion and garlic to barley mixture, bring soup again to a simmer, cover the pot, and cook until flavors blend, about 30 minutes.
Whisk remaining chicken broth and flour together in a bowl until smooth; stir into soup, bring to a simmer, and cook, stirring occasionally, until soup thickens, about 15 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 21 g, Cholesterol 3.1 mg, Fat 4 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 622.9 mg, Sugar 3 g