Mushroom Barley Soup

My best friend shared this recipe with me which I believe she found in Fitness magazine long ago.  I don’t have the original recipe and I made some small adjustments for my family–you can count on me adding extra garlic, Worcestershire, and onions when a recipe calls for those ingredients:)  This is one of my 3 year old’s favorite soups and she has been requesting it since she was 2:)  It is healthy, filling and I always have the ingredients on hand.  Yum!


  • 1 small to medium onion, chopped
  • 2-3 cloves of garlic, chopped & minced (less garlic if you don’t love garlic like I do)
  • 2 Tablespoons extra-virgin olive oil
  • 16-20 ozs mushrooms, sliced (I use A LOT and I usually use cremini, but whatever you have works fine. I sometimes mix white button mushrooms with cremini.)
  • 1-2 Tablespoons Worcestershire sauce (I use more)
  • 2 Tablespoons balsamic vinegar
  • 1/2 cup barley + couple Tablespoons extra (I use Quaker medium)
  • 6 cups chicken stock or broth
  • 1/4 cup flour
  • 1 cup milk
  • 2 cups chicken, cooked & diced

Saute onion and garlic in olive oil.  Add mushrooms and cook on medium for 10 minutes.  Add balsamic, Worcestershire sauce, and barley.  Cook a couple of minutes.  Add the stock and bring to a boil.  Reduce heat and simmer for 20- 30 minutes making sure the barley has plumped up and softened.  Whisk together  1/4 cup flour and 1 cup milk.  Add to soup.  Add the diced chicken and simmer until chicken is warmed through.



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