Mushroom barley soup

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
1 Tbsp Butter

1 Lg Onion

10 Cloves Garlic

1 Tbsp Lemon juice

1 Tsp Italian seasoning

1 Tsp Thyme

1 Tsp Basil

1 Tsp Onion powder

1 Tsp Garlic powder

3 Each Bay leaves

6 Cups Beef stock

¾ Cup Pearled barley

2 Cups Carrots

To taste Sea salt and white pepper


  • Melt butter in a large stock pot then sauté the onion and garlic until soft and translucent.
  • Add the mushrooms and lemon juice and toss well, simmer until mushrooms are soft.
  • Add the herbs, seasonings, and bay leaves, and stir well, continue to simmer a minute or so.
  • Add the beef stock, pearled barley, and carrots, and then bring to a boil. Reduce heat and then simmer on low heat for 1 hour, or until barley is cooked through and soft.
  • Season with sea salt and white pepper to taste.


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