LUNCH Mon-Fri 11 - 3

DINNER Fri 5 - 9 (Bar Late), Sat 4 - 9 (Bar Late)

Mushroom Barley Soup Recipe

Yield: 1 1/2 gallons of soup

Ingredients

  • 1/3 cup – barley
  • 3 Ibs mushrooms, sliced
  • 4 onions, diced fine
  • Butter
  • 2 quarts – whipping cream or half-and-half or milk
  • 2 Ibs – sour cream
  • 4 tbsp – granulated beef base (or 8 beef bouillon cubes)
  • 1 tsp – white pepper

Procedure

Rinse barley thoroughly until water runs clear. Put barley in large stockpot with enough water to cover. Cook for approximately 25 minutes, adding water as needed. Saute onions in frying pan with no oil or butter – just until water leaves the onions. Then continue to sauté in butter, NOT margarine. Add onions to barley. Add mushrooms. Cook for another 25 minutes. Add whipping cream. Add sour cream to taste. Add beef base bouillon cubes and continue to cook, stirring continuously. Do not boil. Add white pepper. When soup is warm, serve.

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