"This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!" — TudorPrincess
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onion, finely chopped
celery, finely chopped
carrot, finely chopped
white mushrooms, halved if large
freshly ground black pepper
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!
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.
Saw this featured on the allrecipes homepage and made it... it was a tasty basic winter soup. I used white mushrooms and portobellos.
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.
I loved this soup. Added a few beef marrow bones and some fresh rosemary. Used sliced baby bella and shiitake mushrooms.
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.
Great recipe! Substitute canned tomatoes for the tomato paste if you want. Very filling. Serve as the main course on a cold winter night!
This was good. I added more barley. It would have benefitted from the addition of beef stew meat.
* Percent Daily Values are based on a 2,000 calorie diet.
Low 'N Slow Mushroom Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 56
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