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RecipesCanola Oil
By December 21, 2021February 9th, 2022No Comments

Creamy Mushroom and Barley Soup

With Mazola® Canola Oil

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SERVING SIZE

9 1-1/2 CUP SERVINGS

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TOTAL TIME

40 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 3/4 cup very hot water
  • 1/2 to 1 ounce dried porcini mushrooms
  • 1 tablespoon Mazola Canola Oil
  • 1 medium onion, minced
  • 1 to 2 medium carrots, diced
  • 16 to 20 ounces sliced fresh mushrooms
  • 1-1/4 teaspoons fresh thyme, lightly crushed
  • 5 cups water
  • 2 cups chicken broth
  • 1 cup barley
  • Pepper, to taste
  • 2 teaspoons snipped fresh parsley
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons all-purpose flour
  • 1 to 2 tablespoons dry sherry (optional)

Instructions:

  1. Combine the hot water and dried mushrooms in a small bowl; set aside.
  2. Heat a 4-quart stockpot over high heat. Add oil and swirl to coat the bottom of pot.
  3. Put onions and carrots in pot and cook for about 5 minutes, or until vegetables start to soften, stirring occasionally.
  4. Stir in fresh mushrooms and thyme; cook for 5 minutes.
  5. Stir in 5 cups water, broth, barley, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
  6. Drain dried mushrooms and add soaking liquid to pot.
  7. Chop mushrooms, then stir into pot along with parsley and salt.
  8. Combine milk and flour in a jar with a tight-fitting lid. Cover and shake until completely blended.
  9. Add to soup; bring to a boil.
  10. Reduce heat and simmer for at least 2 minutes. Stir in sherry.
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