I promised you all this recipe a few days ago, but I fell behind. It’s here now so I guess that’s what counts right? This is a really great recipe it’s nice and hardy and a perfect fall recipe! I am not a fan of fresh mushrooms, but I really enjoyed this soup. The flavor is very earthy and smooth. It has really nice creaminess to it which I was not anticipating.
The recipe couldn’t be easier to put together. I actually made it while making something else that night for dinner. I kind of put it together on a whim. The part that takes the longest is just waiting on the barley to be cooked through. When the barley is ready so your soup.
The recipe yield is 4 servings and at least in our case it was exactly four generous servings, not any more than that. If you are anticipating big eaters or extra guest you might want to double the recipe. Delicious!
Ingredients:
- Nonstick cooking spray
- 1 teaspoon extra-virgin olive oil
- 2 cups chopped onions
- 1 cup thinly sliced carrots
- 2 cans (14 ounces each) chicken broth
- 12 ounces sliced mushrooms
- 1 can (about 10-3/4 ounces) cream of mushroom soup, undiluted
- ½ cup quick-cooking barley, uncooked
- 1 teaspoon reduced-sodium Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ cup finely chopped green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions:
- Coat Dutch oven or large saucepan with cooking spray
- Heat over medium-high heat until hot.
- Add oil and tilt pan to coat bottom of pan.
- Add onions; cook and stir 8 minutes or until onions just begin to turn golden.
- Add carrots and cook and stir 2 minutes. Add chicken broth, mushrooms, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to a boil over high heat.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.
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