1 T. vegetable oil
2 c. finely chopped onion
1 c. diced carrots
½ c. diced celery
4-oz. can mushrooms, undrained
1 garlic clove, minced
14.5-oz. can beef broth
14.5-oz. can chicken broth
2 c. water
½ c. pearl barley
1 t. salt
½ t. pepper
3 T. chopped parsley, for garnish

In a soup pot, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onion, carrot and celery in drippings until tender, about 5 minutes. Add meat back into pan along with all other ingredients; bring to a boil. Reduce heat, cover and simmer 1½ to 2 hours or until barley and meat are tender. Stir in parsley.

– Geraldine Rutkowski, Ubly


  1. No meat is given in Mushroom Barley Soup recipe. I’m guessing beef (ground or cubed) a pound or more?

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