Creamy Mushroom and Grains Soup

Creamy Mushroom and Grains Soup

This hearty, satisfying soup is perfect for chilly fall and winter evenings. Hull-less barley provides a chewy texture and mushrooms flavored with sherry and soy sauce offer rich flavor. Swap in your favorite whole grains to make your own perfect bowl.
Servings
8 servings
Prep time
15 minutes
Cook time
75 minutes
Passive time
n/a

Ingredients

  • 1 Tbsp Oil
  • 1 small Leek, sliced (white and light green parts only) about 1 cup
  • 3 cups Sliced Mushrooms (any variety) , about 10 oz
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 2 cups Pearl Barley
  • 6 cups Water
  • 3 cups Milk any kind
  • 1/4 cup Soy Sauce or Tamari
  • 1/4 cup Sherry
  • 2 tsp Paprika
  • 1/4 cup Chopped Fresh Parsley or 1 Tbsp Parsley Flakes

Instructions

  1. Heat oil in a large soup pot over medium heat. Add sliced leeks and cook until soft, 5-7 minutes.
  2. Add sliced mushrooms, salt and pepper and cook until the mushrooms soften and begin to release their juices, 5-10 minutes. Add barley and water and bring to a boil. Reduce heat to a simmer, cover and cook until grains are soft, about 40 minutes.
  3. Add milk, soy sauce or tamari, sherry, paprika and parsley and cook to heat through, about 5 minutes. Serve warm.

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