Mushroom Barley Monday

February 8, 2010 § 1 Comment

Today, I made mushroom barley soup.  It takes about 1.5 hours to make, but is ridiculously simple.  Also, you will notice how healthy this soup is just by looking at the ingredients.  There is nothing fattening or carb-heavy in here.


  • 8 cups of drinking water (please for the love of dogs do not use bottled water!!!)
  • 1 large portobello mushroom (cut into large slices)
  • 1-2 lbs shiitake mushrooms (cut into medium pieces)
  • Two small yellow onions (or one large one)
  • 1/4 cup of barley
  • 2 cloves of garlic (chopped)
  • 1 large leek (chopped)
  • 2 Tbsp, sesame oil (you could substitute with olive oil)
  • 1 packet of Trader Joe’s mixed wild mushroom medley
  • Sea salt (to taste)

Cooking directions:

  1. Place the contents of the wild mushroom mix into a small bowl and cover with hot water.  Let it stand until the rest of the ingredients are put into the soup.
  2. Place the sesame oil in a heated large pot (I use a cast iron one, but you could use any large pot) and add the barley.  Make sure the heat is on HIGH.  Mix the barley so that it wont burn, but let it stay in the oil for a few minutes so that it heats up a bit.  (Be careful not to let it burn!).  Add the 8 cups of water.
  3. Salt to taste.
  4. Place the wild mushroom medley mix (including the hot water it was in), portobellos, shiitakes, leeks, onions, and garlic into the mixture.  Note that the heat is still on HIGH.  Bring the entire mixture to a rapid boil, then cover and simmer for 1 hour or until the barley is nice and soft.  Resalt to taste.

Can you believe that is all?!! 🙂

Serving suggestions: you may serve the soup plain, with a dollop of sour cream, or sprinkle some parmesan on top (it will melt into a nice cheesy topping).  Also, you may garnish with chives, parsley, or dill.

TIP: When I make this soup, I make a large pot to ensure that I have leftovers — for some reason, the soup tastes better the second and third day!

The final product!  Enjoy!


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