• Cooking Time: 10 minutes
  • Servings: 6
  • Preparation Time: 10 minutes


  • 1/2 lb. baby bella mushrooms, sliced
  • 2 c. cooked pearl barley
  • 8 c. beef or vegetable stock
  • 3 Tbls. butter
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 3/4 c. non-fat sour cream
  • 3 Tbls. flour
  • 1/4 c. chopped fresh dill
  • salt and pepper


  • In a medium stock pot, melt 2 Tbls. butter over medium high heat.
  • Add onions and cook until softened.
  • Add celery and carrot and cook until just tender.
  • Add mushrooms and remaining butter and cook until just tender.
  • Add barley and stock and season with salt and pepper.
  • Bring to a boil, reduce heat to a simmer.
  • In a small bowl, whisk sour cream with flour and dill.
  • Whisk into soup and simmer until soup thickens slightly.
  • Serve.


Adapted from Martha Stewart Living Recipe

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