Mushroom Barley Soup

Mushroom Barley Soup

62
Kristin 2

"This soup is a great way to warm you up on a winter day!"
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Ingredients

1 h 5 m servings 194 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
  3. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

Reviews

62
  1. 78 Ratings

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Most helpful positive review

Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You...

Most helpful critical review

This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I ad...

Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You...

This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I ad...

This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful!

This was so so delicious. I used a couple of different types of mushrooms which added interest. Looking forward to leftovers today with the soup!

Nice, nice recipe. Using a previous reviewer's suggestion I didn't precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (hal...

Very good, but I would suggest chopping the mushrooms. Sliced, they were, I hate to say it because it's not like they tasted bad, but they had a somewhat slimey consistency which I did not care...

thanks so much for this recipe. i love mushrooms but don't like creamy variations too often. this has a real versatility to it. i added one garlic clove and a bit of thyme and only made a half r...

This is a very tasty and easy soup to make. I washed but didn't cook the barley in advance and added 2 cloves of chopped garlic to the other vegetables. Note - the day after the soup really thic...

This soup had a lot of flavor. I added one more carrot and a few more mushrooms. If you want a good soup to warm your soul and tummy on a cold winter's evening,then by all means, make this wonde...