Low 'N Slow Mushroom Barley Soup Recipe - Allrecipes.com
Low 'N Slow Mushroom Barley Soup Recipe

Low 'N Slow Mushroom Barley Soup

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"This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
  2. Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
  3. Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
  4. Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
  5. Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
  6. Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 35 mins

Reviews More Reviews

Jun 19, 2012

Very good! Multiple flavors that make it very interesting. I had portabello mushrooms so I cut them up and used them instead, very "meaty" tasting without the meat!

May 24, 2012

Awesome soup. Very flavorful and nutritious. I added a couple of bay leaves for the 1 hour simmer. Next time I make this I will add a tablespoon or two of flour before I add the broth just to see how that turns out. nice recipe, thanks for sharing.

Jan 28, 2013

Saw this featured on the allrecipes homepage and made it... it was a tasty basic winter soup. I used white mushrooms and portobellos.

Feb 23, 2013

We loved this. I had to add chicken because my family doesn't think it's a meal w/o meat & I happened to have some cooked chicken. I also couldn't find my barley so I made some Japanese Black Rice in the oven and added it toward the end of the soup time. Turned out fantastic, flavorful and filling! Thanks for sharing the recipe.

Feb 08, 2013

Very good. I used a small can of diced tomatoes and 1 quart of beef broth for the liquid. Doubled the amount of garlic and added hot pepper flakes. I will make this again and again.

Mar 30, 2014

This was really good! Next time I'll add more barley because we thought it could use more. Besides adding more barley, I wouldn't change anything else!

Mar 08, 2014

We all loved this, the only changes that I made were using 14 Oz. Of crushed tomatoes instead of tomatoes paste, beef Better than Broth bullion instead of canned and doubled the barley. Delicious, hearty and easy!

Sep 26, 2013

This is a solid recipe, but it could use a little improvement. Most notably, you would think that this would be a pretty hearty soup...but there's a really high broth-to-other-stuff ratio. I doubled the barley, and I'm definitely sure I could've quadrupled it with the amount of broth I had in there. Alternately, since the recipe called for beef broth (and it isn't necessarily a vegetarian dish), I'm guessing I could've thrown maybe 1 to 1.5 pounds of stew meat in there to give it more body. Then again, I guess it'd be more of a "stew" then. Regardless, the taste is there, and it definitely did the trick on a cold Fall day. I'd definitely recommend this recipe as something that is good, different, and relatively easy to concoct.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 353 mg
  • 14%

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

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