Mushroom Barley Soup

Mushroom Barley Soup

59 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Kristin
Recipe by  Kristin

“This soup is a great way to warm you up on a winter day!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
  3. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

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Reviews (59)

Rate This Recipe
Jazzy Woman
127

Jazzy Woman

Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly!

robepp
99

robepp

This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I added 2/3 cup of sherry (red wine would also do nicely), two minced cloves of garlic to the onion sautee, and then minced a sprig of fresh rosemary (fresh tarragon or chopped fresh Italian parsley might also be nice). If you want a richer flavor consider using butter instead of olive oil to sautee the onions and garlic. This revised recipe would rate 4-5 stars but I can only give the original recipe 3 stars because it's just not exceptional without significant tinkering.

Jenn
41

Jenn

This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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Very Easy Mushroom Barley Soup

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Dad's Mushroom and Barley Soup