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Better than Grandma's Mushroom-Barley Soup

A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.


6 to 8
  • 1/2 cup medium barley
  • 4 tablespoons Graisse de Canard Gold® or unsalted butter
  • 1/2 pound parsnips, peeled and finely chopped
  • 1/2 pound carrots, peeled and finely chopped
  • 1 large or 2 medium onions, finely chopped
  • 1 large clove garlic, minced
  • 8 ounces white mushrooms, wiped, trimmed, and finely chopped
  • 1 1/4 ounces dried porcini or other wild mushrooms, rinsed, soaked 30 minutes in hot water, and blotted dry
  • 1 1/2 ounces Demi-Glace Gold® or Veggie-Glace Gold® dissolved in 3 cups hot water
  • 1 cup whole milk
  • 1 tablespoon lemon juice
  • Salt and ground black pepper


  1. Cook the barley in 2 cups of boiling water until it is tender, about 25 minutes. Drain the barley and set it aside.
  2. Melt the Graisse de Canard Gold®r in a large, heavy pan over medium heat. Add the parsnips, carrots, and onions, cover and cook until they are tender, about 10 minutes, stirring occasionally.
  3. Add the garlic, cook for 1 minute, then stir in the fresh mushrooms and cook until the mushrooms begin to release their juices.
  4. Add the porcini and the diluted Demi-Glace Gold® (or Veggie-Glace Gold®) and simmer for 5 minutes.
  5. If desired, purée the soup in an electric blender or food processor until chunky-smooth, or leave chunky.
  6. Stir in the barley and bring the soup to a simmer.  Stir in the milk, more water (if needed), and the lemon juice. Season the soup to taste with salt and pepper.
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Classic French Stocks and Sauces