Very Easy Mushroom Barley Soup

Very Easy Mushroom Barley Soup

124 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
SANDI149
Recipe by  SANDI149

“I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Share It

Reviews (124)

Rate This Recipe
Mike
192

Mike

Very nice! Here is idea you might also try. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5 mins or longer depending on your oven. It really brings the barley flavor out!

Qmommy
144

Qmommy

The flavor of this soup was really good. However, in the future I will follow the instructions on the barley bag and pre-soak it. After simmering the soup for 1 hour, I found the barley wasn't cooked enough. I continued to simmer for another 30 minutes and the barley was fine, but some of the stock had boiled down at that point.

merhope1011
119

merhope1011

Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info).

More Reviews

Similar Recipes

Mushroom Barley Soup
(59)

Mushroom Barley Soup

Delicious Mushroom Soup
(50)

Delicious Mushroom Soup

Barley, Lentil and Mushroom Soup
(48)

Barley, Lentil and Mushroom Soup

Barley Mushroom Risotto
(45)

Barley Mushroom Risotto

Beef Mushroom Barley Soup
(27)

Beef Mushroom Barley Soup

Mushroom Spinach Soup
(21)

Mushroom Spinach Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beef Mushroom Barley Soup

>

next recipe:

Barley Mushroom Risotto