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 Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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