Barley, Lentil and Mushroom Soup Recipe
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Barley, Lentil and Mushroom Soup

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."

Rating: This weblink has been rated 16 times with an average star rating of 4.3 Read Reviews (15)

Rate/Review | 575 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 30 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 3/4 cup pearl barley
  • 3/4 cup dry brown lentils
  • 1/3 cup dried porcini mushrooms, rinsed
  • 2 quarts low-sodium beef broth
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 4 cups sliced button mushrooms
  • 1 tablespoon dry sherry (optional)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 264 | Total Fat: 8.9g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2007 by cambridgelaura 
I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by GINAPAUL 
This was very good. My husband ate it and complimented it, even though he doesn't like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2009 by DancingBear6 
I have to say this was one of the best soups I've made (and I make a lot of soups...)! The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by Mary McCarthy 
This was pretty good, but I think I will alter the proportions a little next time I make it. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2009 by Kahori526 
I didn't add sherry. The soup was good, but I felt it lack of something. Probably a few drops... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2009 by CARDI1 
Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by whamglam 
This was an easy recipe to cook and modify. I added corn and used low salt vegetable broth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by jayulie 
Wonderful. My entire family loved it. Next time I'll have to double the recipe because it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Tina 
I made this recipe on Nov 1 and my husband and I loved it!! I did not use button mushrooms as... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by Kristen 
This was pretty good, just a traditional soup I guess. Good flavor. I used vegetable... MORE

 
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