Verrill Farm's Mushroom Barley Soup

Name: Verrill Farm's Mushroom Barley Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 oz Pearl Barley; 2 tbsp Butter; 1 tbsp Vegetable Oil; 1 lb Fat Moon Mushrooms, sliced; 1 cup Onions, diced; 6 cups Chicken or Vegetable Stock; 2 cups Carrots, diced; 2 tbsp Fresh Dill, chopped; 1.5 tbsp Lemon Juice

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Author

Verrill Farm

Our friends at Verrill Farm shared their delicious mushroom barley soup recipe with us.

It's hearty, nutritious, and chock full of fresh vegetables- perfect for cold and flu season!

Image of Verrill Farm's Mushroom Barley Soup

Ingredients

4 oz Pearl Barley
2 tbsp Butter
1 tbsp Vegetable Oil
1 lb Fat Moon Mushrooms, sliced
1 cup Onions, diced
6 cups Chicken or Vegetable Stock
2 cups Carrots, diced
2 tbsp Fresh Dill, chopped
1.5 tbsp Lemon Juice

Directions

Cover barley in cold water. Set aside.
Heat butter and oil in large pot, add onions. Sauté onions until they start to brown.
Add sliced mushrooms.Cook mushrooms 10-15 minutes until soft and the liquid from the mushrooms has reduced.
Drain barley and add chicken broth. Bring to a boil, and reduce to a simmer. Skim off any foam that appears on the top of soup.
Add half of the chopped dill and cook for 45 minutes.Add carrots and cook until soft.
Add remaining dill and lemon juice. Taste and season with salt and pepper.

Verrill Farm's Mushroom Barley Soup