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Cream of Mushroom and Barley Soup

March 16, 2012

This creamy, yet healthy, soup will wow you! My toddler literally gobbled it up. Serve it steaming hot along side fresh baked bread. (Of course it’s even better with a dash of Tabasco!) The original recipe comes from Eating Well magazine, but I added my touch to this recipe quite a bit!

1/2 cup pearl barley
5 1/2 cups chicken broth, divided
2 cups boiling water
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
1/2 cup fresh shallots, minced
8 oz. fresh white mushrooms, cleaned and sliced
8 oz. fresh baby bella mushrooms, cleaned and sliced
2 stalks celery, finely chopped
1 teaspoon dried sage
1/2 teaspoon kosher salt
2 Tablespoons all purpose flour
1 cup dry sherry
1/2 cup sour cream
1/4 cup fresh chives, chopped


  • Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes. Set aside.
  • Heat butter and olive oil in a large soup pot over medium-high heat.
  • Add shallots and cook, stirring often, until softened, about 2 minutes.
  • Add mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes.
  • Add celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes.
  • Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute.
  • Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
  • Add remaining 4 cups broth.
  • Increase heat to high and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until the soup has thickened, about 20 minutes.
  • Add cooked barley and continue cooking, stirring occasionally, until heated through, about 5 additional minutes.
  • Remove from heat and stir in sour cream until incorporated.
  • Garnish with chives.
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