READY IN 1½ hrs

Barley, Lentil and Mushroom Soup

Read Reviews (44)

"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." — Diana Smith

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 11, 2010

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!!!

—QueenKey

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Most Helpful Critical Review

Aug 22, 2011

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!

—J. Whitcomb

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53 Ratings

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Dec 09, 2007

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!

—cambridgelaura

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Mar 17, 2009

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.

—DancingBear6

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Oct 31, 2007

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.

—ginamarieacker

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Jan 15, 2009

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!

—CARDI1

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May 25, 2008

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!

—Mary McCarthy

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Apr 09, 2009

I didn't add sherry. The soup was good, but I felt it lack of something. Probably a few drops of sherry would solve the problem. I live in the country side of Japan where it is a bit hard to find porcini and button mushrooms. I used Japanese mushrooms, such as shiitake and shimeji, though the soup tasted good.

—Kahori526

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Nutrition

Calories
265 kcal
13%

Carbohydrates
33 g
11%

Cholesterol
0 mg
0%

Fat
8.9 g
14%

Fiber
10.3 g
41%

Protein
14 g
28%

Sodium
107 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barley, Lentil and Mushroom Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 265
Calories from Fat: 81

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 1.5g 7 %
** Cholesterol 0mg 0 %
Sodium 107mg 4 %
** Potassium 637mg 18 %
Total Carbohydrates 33g 11 %
Dietary Fiber 10.3g 41 %
Protein 14g 28 %
** Sugars 3.7g
Vitamin A 61 %
Vitamin C 7 %
Calcium 5 %
Iron 36 %
** Thiamin 18 %
** Niacin 59 %
** Vitamin B6 16 %
** Magnesium 17 %
** Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.