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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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