Mushroom-Barley Soup

Hearty, healthy comfort food. The nutty texture of the barley pairs perfectly with the earthy flavor of the mushrooms.


1 tablespoon olive oil
1 cup onions, coarsely chopped
2 cloves garlic, minced
1 pound cremini or button mushrooms, thinly sliced
1 tablespoon flour
10 cups low salt chicken broth
1 1/4 cups pearl barley, rinsed
1 1/2 cups butternut squash, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 teaspoons dill
1/2 cup sour cream


In a large pot heat olive oil. Add onions and cook 4 minutes while stirring. Add garlic and cook 1 minute. Add mushrooms and cook about 5 minutes stirring until mushrooms have browned and liquid is evaporated. Reduce the heat and sprinkle flour over mushrooms. Cook 1 minute, stirring to incorporate flour. Don’t worry about browned bits on the bottom of the pan they will add extra flavor.

Add broth and barley. Bring to a boil, reduce heat and simmer partially covered 20 minutes, stirring occasionally. Add squash, red pepper, honey and dill. Return to a simmer and cook an additional 15-20 minutes until barley is tender.

Ladle into bowls and top each serving with a dollop of sour cream.

Serves: 8

golden blossom honey product