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+ servings

Mushroom Barley Soup

Hearty and delicious!
Prep Time5 minutes
Cook Time50 minutes
Servings - 4 servings


  • 2 Tbsp butter or margarine
  • 1 small onion, chopped
  • 2 carrot stalks, peeled and diced
  • 2 garlic cloves, crushed
  • 8 oz mushrooms, chopped and sliced
  • 2 cups water
  • 4 cups homemade chicken broth (Substitute with vegetable broth for a vegetarian version!)
  • 1 cup pearled barley
  • 2 tsp dried dill
  • 2 tsp fresh parsley
  • Salt and pepper, to taste
  • Sister Schubert's Dinner Rolls
  • Butter and Jam


  • 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.