Hearty Barley and Mushroom Soup

Earthy mushrooms and nutty barley team up in this cozy family meal to warm your belly.

  • Makes: 4 servings
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All You Need

  • 5 cups (1250 mL) chicken broth
  • 3/4 cup (187 1/2 mL) pot or pearl barley
  • 1 tsp (5 mL) butter or margarine
  • 1/2 lb (250 g) small mushrooms, quartered
  • 1/4 tsp (1 1/4 mL) Club House Garlic Powder
  • 3 medium carrots, diced
  • Club House Bay Leaves
  • 1 tsp (5 mL) pinch Club House Ground Thyme
  • 0 salt and pepper, to taste


  1. In large saucepan, bring chicken broth to boil over medium high heat.Stir in barley, reduce heat to medium-low, cover and cook 25 minutes.

  2. Meanwhile, in skillet, heat butter over medium-high heat. Cook mushrooms with Club House Garlic Powder 3-4 minutes or until softened, stirring often.

  3. Add mushrooms, carrots, Club House Bay Leaf and Ground Thyme to chicken broth. Bring to a boil. Reduce heat to medium-low; cover and simmer about 20 minutes or until carrots and barley are tender.

  4. Remove bay leaf. Season with salt and pepper to taste.


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