Verrill Farm's Mushroom Barley Soup

Our friends at Verrill Farm shared their delicious mushroom barley soup with us, and it's so good we had to post it.


Makes 1/2 Gallon



  • 4 oz pearl barley
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 lb sliced mushrooms
  • 1 cup diced onions
  • 6 cups chicken or vegetable stock
  • 2 cups diced carrots
  • 2 tbsp chopped fresh dill
  • 1.5 tbsp lemon juice



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