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Barley, Lentil and Mushroom Soup

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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1 h 30 m servings 265 cals
Original recipe yields 8 servings


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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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  1. 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.
  2. 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.

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Read all reviews 63
  1. 78 Ratings

Most helpful positive review

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...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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...

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...

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 m...

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 r...

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 liqui...

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 th...

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 fin...

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...

Wonderful. My entire family loved it. Next time I'll have to double the recipe because it was gone to soon.