Here’s how to make Mushroom Barley Soup:
3 Tbsp butter
1 onion, chopped fine
1 1/2 lb cremini mushrooms, chopped into a reasonable size
salt
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
1/2 tsp dried thyme
9 cups chicken broth
1/2 cup pearl barley
pepper
Melt the butter in a large soup pot over medium-high heat. Add the onion and cook until softened, then stir in the mushrooms and 1/4 tsp salt and cook until the mushrooms have softened.
Stir in the carrots and garlic and cook for about a minute, until the garlic is fragrant. Stir in the thyme and 1/2 tsp salt, then add the chicken broth and barley. Bring to a simmer and cook until the barley is tender, about 50 minutes. Season with salt and pepper to taste before serving.
*I realize I called this a vegetarian soup, and with chicken broth it’s clearly not. What I meant was meatless!
We’re a large Western Canadian family of 8, with 6 kids aged 3-18.
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Today I’m making mushroom barley soup I’ve got some chicken stock that I made in my instant pot from rotisserie chickens that we had from Costco and because we’re planning to move soon I don’t want to be putting things in my freezer that aren’t ready to go meal so
Sure it’s helpful to have chicken stock in the freezer but at this point I want things that are ready made ready to go so instead of putting chicken stock in my freezer I want to put ready-made soup into the freezer so today I’m making a batch of mushroom barley soup and going
To show you how I do it I’ve never made this recipe before so we’re going to learn it together I’ve already got 3 tblsp of butter in my pot and so I’m going to turn that on get it heating melted while I chop up my onion so I’m putting one onion into this
Soup if you haven’t bought onions that claim to not make you cry if you’re someone who’s bothered by cutting onions definitely spend the extra money to buy these onions that I don’t know what they’re called smilees I think is the the brand that I bought but they just
They say on the package won’t make you cry and they actually do not I can cut a lot of onions and not have any tears streaming down my face so with normal onions I would not have been brave enough to cut onions on camera because I would have had makeup streaming down my
Face and I would have been dripping with tears but now I can cut onions no Problem you might hear some kid noise today um my son is getting newspapers ready to deliver and my two younger kids are having a rest but it’s getting kind of loud so don’t be alarmed if you hear kids screaming it’s happy screams I promise Okay my onions are sautéing in the pot now I’m going to chop up these mushrooms this is 1 and 1/2 lbs of mushrooms and it said to use crini mushrooms and portabello I couldn’t find portabello so I’m just using these brown crei mushrooms also it said to quarter
Them but I got these from Costco and these mushrooms are massive so I am not going to them I’m going to cut them a lot smaller than quarters because it would be like one mushroom per per scoop of soup I don’t know it it would just not work so I’m cutting them Smaller Okay My onions are nicely softened getting a little bit of color on them now I’m going to dump these mushrooms in hook these down with a/4 teaspoon of salt as well Oh now while my mushrooms are cooking I’m going to peel and chop a couple of Carrots Now that my carrots are chopped I’m going to press four cloves of garlic these are going in at the same time so I’m just going to press it right on top of my carrots and toss it all in at once this is the best garlic press I
Have ever owned I used to have one that it just was way more frustrating than helpful um The Garlic would squeeze out in giant chunks around the outside this one gets almost every last bit of garlic out of it and it’s so easy to clean um it’s a Pampered Chef garlic
Press anyway I really love it and it’s got this little tool that um it’s got these teeth and it presses in to the back so it pushes all of the extra fiber stuff out and yeah you just lose almost no garlic when you use this press compared to other ones that I’ve
Tried so it’s a lot of money but totally worth it okay my garlic and my carrots are ready to go so now I just need my mushrooms to reduce and that’s going to take a while I’m guessing 10ish minutes so I’m just going to keep an eye on it and see how this
Goes what the recipe says I’m supposed to cook the mushrooms until they’re soft and starting to Brown I don’t know how they’re supposed to Brown when there’s a lot of moisture and liquid in the bottom of the pot they’re like simmering in their own juices so I turned up the heat
A little bit to try to work some of that moisture out but I think I might just move on to the next step cuz I don’t see how they’re going to actually get brown with that much Liquid okay I’m just going to move on now I’m going to add my two carrots and my four cloves of garlic this is going to just um I’m just looking for the garlic to get fragrant so I’m going to give it a stir leave it in for about a
Minute so get that all mixed in And I’m adding half a teaspoon of thyme dried thyme and another half a teaspoon of salt I really like using kosher salt when I’m cooking and baking so that’s what I’m Using now I’m going to add my chicken stock this bowl is really full so hopefully I don’t spill it this is 9 cups of chicken Broth and my last ingredient is my pearl barley so this is half a cup and now this is going to cook apparently for about 50 minutes I’m just going to put the lid on and let it simmer until that barley is tender and cooked Through I’ll check in with you when it’s done my soup is done cooking it’s been simmering here for 50 minutes so I’m going to give it a taste see if it needs any extra salt Yeah I could use I’m I think I’m going to add about a half a teaspoon of Salt and a little more pepper I don’t think I actually added any pepper before so Pepper would be Helpful all right let’s give this a go you can see that it’s going to get my face out of here pretty hearty um for a vegetan soup it’s pretty good I feel like it would be helped with some chicken so when I serve it I’ll probably get some
Chicken to add into that or beef something to just bulk it up and give it some protein um but the flavor is really good if you like mushrooms you kind of can’t go wrong with a soup like this with a strong mushroom broth base So yeah thank you for hanging out with me
Today now I’ve got another meal to toss in my freezer so that we’re ready for whatever life throws at us if you enjoyed this video please like And subscribe if you haven’t done so already and let me know what kind of soup you like to make maybe you’ve got some
Recipes that you want to share with me I’d love to see them we’ll talk to you later bye