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  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, chopped into ½-inch pieces
  • 3/4 cup pearled barley
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 large leek (white and light green parts only), halved leek, cut into halves lengthwise and thinly slicedv
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup dry sherry
  • 1 (32-ounce) box reduced-sodium beef broth
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1/4 cup freshly grated Parmesan cheese


  1. Melt butter in a large saucepan over medium heat. Add mushrooms; sauté until golden, about 10 minutes.
  2. Add barley and toast lightly, sautéing with mushrooms about 2 minutes. Add onion, carrots and leek; sauté until soft, about 10 minutes. Add garlic in the last minute.
  3. Stir in flour; cook 2 minutes. Add sherry; cook 1 minute. Pour in broth and 1½ cups water; bring to a boil. Reduce heat and simmer until barley is tender, about 40 minutes.
  4. Season generously with salt and pepper; stir in dill. Spoon into serving bowls, and top with Parmesan.

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The recipe was originally published as Mushroom Barley Soup on

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