Mushroom Barley Soup54 Reviews
- Prep: 25 min
- Cook: 40 min
- Ready In: 1 hr 5 min
“This soup is a great way to warm you up on a winter day!” - by Kristin
Original recipe yields 6 servings
- Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- 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.
- 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.
Amount Per Serving (6 total)
- 194 cal
- 4.9 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"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 ..." See morealways 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!"
"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/..." See more3 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."
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