Wayne Gisslen

Mushroom Barley Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cook the barley in boiling water until tender. Drain.
  2. In a heavy saucepot or stockpot, sweat vegetables in the fat until about half-cooked. Do not let them brown.
  3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until vegetables are just tender.
  4. While the soup is simmering, sauté the mushrooms briefly in fat without letting the

Per serving: Calories, 60; Protein, 3 g; Fat, 1 g (15% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 3 g; Sodium, 75 mg.