Barley, Lentil and Mushroom Soup

Barley, Lentil and Mushroom Soup

48 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Diana Smith
Recipe by  Diana Smith

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 (48)

Rate This Recipe
QueenKey
28

QueenKey

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 lentils to me and I found this recipe. When I read it, it seemed too simple to be good. However I read the reviews and saw most people didn’t change much. I didn’t have any porcini mushrooms but I had a ton of sliced button mushrooms so I sautéed them in a little olive oil and put them in the soup. I added a parsnip and a couple potatoes to make it heartier. To my dismay I did not have sherry on hand so I added a tablespoon of balsamic vinegar which added a full bodied richness. With a warm loaf of bread and a glass of good wine, this soup was a great comfort food on a cold winter night. Thank you Diana for sharing!!!

cambridgelaura
27

cambridgelaura

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, but 2 qts. of veggie broth were not NEARLY enough. I was basically making a stew with only 2 qts. So, I used 3 qts. which made a good, thick, hearty soup. That was as much room as I had in my pot. Next time, I'll use a large pot, and 4 qts. of veggie broth, and I'm sure that will be perfect!

DancingBear6
17

DancingBear6

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 mushrooms instead. I did end up adding some homeade noodles and extra stock as I wanted this to be a meal soup, which added nicely to the soup.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Very Easy Mushroom Barley Soup

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Andouille, Mushroom, and Lentil Soup