It’s three ingredients because oil, water, salt, pepper, and garlic are free, right? This is the new super easy version of mushroom barley soup everyone will love.
In my kitchen, soups need to be easy. So while this mushroom barley soup recipe is not a side, and it’s not two ingredients, it almost qualifies as a 2-ingredient side dish. It may not be gourmet, but it certainly makes my family happy!
Mushroom Barley Soup
Ingredients
- Olive oil (enough to saute onions)
- 2 medium onions, diced
- 12-15 cups of cleaned and sliced fresh baby bella mushrooms (that’s 2 Costco packages - 24 oz)
- 6 fresh garlic cloves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 16 cups (yes, that’s a gallon) water
For barley:
- ¾ cup barley
- 2 ½ cups water
- Salt and pepper
Instructions
- Saute onions in oil until translucent. Add sliced mushrooms and saute until shrunken, about 15 minutes.
- Add garlic cloves, kosher salt, black pepper, and water. Bring to a boil and then simmer for about an hour.
- In a separate pot, cook barley in 2 ½ cups of water for about 45 minutes, until tender. Strain any leftover liquid. Set aside. Using an immersion blender, blend soup until piecey - not smooth. There! Nobody will have to see the onions they’re eating!
- Add cooked barley. Adjust seasoning to taste.
Hi! Sounds very tasty…. how many servings you reckon it makes?
Thanks
Alma, I’d say about 8-10. Depends on the size of your bowls. 😉
How many regular packages of mushrooms from a local store not Costco?
E – Costco boxes are 24 oz.
Can leftovers be frozen?
I tried this soup cuz was lazy to do lots of veggie peeling and chopping but for me was too watery and needed more flavor. Currently cooking it down to see if helps. But it does smell really good in my kitchen