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Mushroom Barley Soup

UPDATED with cooking time! Oops!!!

When I saw mushrooms marked down at the store…I took advantage…and I made this soup!  That night.

I found (and slightly modified) the recipe in the Smuckers Family Favorite Recipes booklet.

Scrum-didli-umptious!

Mushroom Barley Soup

Adapted from: Smuckers Family Favorite Recipes

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 50 minutes

Ingredients

  • 2 Tbsp butter or margarine (I used dairy free)($.20)
  • 1 small onion, chopped ($.20)
  • 2 carrot stalks, peeled and diced ($.20)
  • 2 garlic cloves, crushed ($.10)
  • About 8 oz. of mushrooms, chopped and sliced ($.99)
  • 2 cups water
  • 4 cups homemade chicken broth (free)(Substitute with vegetable broth for a vegetarian version!)
  • 1 cup pearled barley ($.50)
  • 2 tsp dried dill ($.25)
  • 2 tsp fresh parsley ($.25)(wishing I’d made this earlier in the year with parsley from the garden!)
  • Salt and pepper, to taste
  • Sister Schubert’s Dinner Rolls ($1) Used coupon when on sale!
  • Butter and Jam ($.25)

**Throw in some leftover chicken or turkey into this soup!

Directions

  • Add butter or margarine to large saucepan and let it melt.  Saute the chopped onions, diced carrots and garlic.  Once onions become opaque, add in the sliced and/or chopped mushrooms.  Saute for 2-3 minutes.

  • Add water and broth and bring to a boil.  Add the pearled barley, dill, parsley, salt and pepper. (Add cooked chicken or turkey here if you wish!). Reduce heat so the soup cooks at a rolling boil.  Cook for 45 minutes, or until barley has cooked through.  (Note: I used pearled barley, not quick cooking barley.  Follow time directions on package if using quick cook barley!)
  • Warm rolls as directed on package and serve with butter and jam.
  • Serve Mushroom Barley Soup with Rolls and Jam.

Cost $3.94