Print Recipe

Mushroom Barley Soup

Prep Time5 mins
Cook Time50 mins
Servings: 4 persons

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)

Instructions

  • 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.