Mushroom Barley Soup

image :  Mushroom Barley Soup


  • 1 tablespoon canola oil
  • 2 medium onions, finely chopped
  • 6 garlic cloves, minced
  • 6 cups sliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry sherry
  • 6 cups (1.5 litres) chicken or vegetable broth
  • 1 tablespoons chopped fresh thyme
  • 2/3 cup uncooked pot barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup sour cream


Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring occasionally until onions are softened. Add mushrooms and cook, stirring occasionally, until mushrooms are softened. Add flour and stir until well combined.

Add sherry and stir until thickened. Stir in broth, thyme, barley, salt and pepper. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for about 40 minutes or until barley is tender. Add a little more broth if soup is to thick. Stir in sour cream.

Serves 6.