Recipe by Diana Hagewood 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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dry brown lentils
dried porcini mushrooms, rinsed
low-sodium beef broth
freshly ground black pepper
sliced button mushrooms
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!!!
Not bad - but I agree that the recipe needs much more broth to be a soup rather than a stew. And it was a LOT of stew - I could probably feed a few families with what I ended up with!
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!
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.
This was very good. My husband ate it and complimented it, even though he doesn't like lentils or mushrooms! I would have like more veggies in there, but I guess you can just add them to the recipe.
Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on hand...I made it in my crockpot, which is huge, so I doubled the recipe and reduced the amount of liquid as I wanted more of a stew-like consistency. I also browned some ground beef to give it a little more flavor. I used a package of button mushrooms and included a can of italian style stewed tomatoes. This is a versitle recipe which is easily adaptable to what you have at home. Very tasty...Yum-o!
This was pretty good, but I think I will alter the proportions a little next time I make it. I think I'll want to use lots more carrots and celery and cut the lentils and barley down to 1/2 cup each. It did have a very nice flavor though, and was just the thing for a cold-rainy Spring night!
This was a good soup. It was easy to make, and my whole family liked it (including my three year old daughter). I used low sodium vegetable broth instead of beef broth. I also doubled the thyme and added one large parsnip for extra flavor. This tasted great along side a pesto grilled cheese. It also tasted even better the next day (as most soups do).
* Percent Daily Values are based on a 2,000 calorie diet.
Barley, Lentil and Mushroom Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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