Barley, Lentil and Mushroom Soup

Barley, Lentil and Mushroom Soup

50
Diana Hagewood Smith 0

"This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad."

Ingredients

1 h 30 m {{adjustedServings}} servings 265 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
  2. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.
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Reviews

50
  1. 64 Ratings

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This soup is delicious and so simple. I had not cooked with lentils before and I wanted to try them. I love barley and the thought of having them together intrigued me. A friend gave a bag of...

I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend doing that. But, there was one issue: I don't know if beef broth and vegetable broth heat differently...

I have to say this was one of the best soups I've made (and I make a lot of soups...)! The thyme compliments the mushrooms perfectly. I didn't have the dried mushrooms so sauted white button m...