Mushroom Barley Soup

Mushroom Barley Soup

62
Kristin 2

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

Ingredients 1 h 5 m {{adjustedServings}} servings 194 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 30.5g
  • 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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Directions

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  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 62

  1. 78 Ratings

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Jazzy Woman
1/14/2009

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
3/18/2010

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
5/6/2008

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!