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Hearty barley soup is an excellent way to use up any cooked vegetables you have on hand. This filling mushroom barley soup also includes carrots, potatoes and fresh thyme. Toss leftover precooked grains and veggies into this soup after the potato is cooked. Heat until warm.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:21) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 1 tablespoon canola oil
- 1 1/2 cups chopped onions
- 1 cup sliced mushrooms
- 3/4 cup chopped carrots
- 1 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/2 teaspoon chopped garlic
- 8 cups vegetable stock
- 3/4 cup pearl barley
- 3 ounces dry sherry
- 1/2 small potato, chopped
- 1/4 cup thinly sliced green onions
Directions
In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.
Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.
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