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Low 'N Slow Mushroom Barley Soup


"This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!"
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1 h 35 m servings 163 cals
Original recipe yields 6 servings


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 353 mg
  • 14%

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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  • Prep

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  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.

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Read all reviews 13
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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...

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 Ri...

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.

Excellent recipe! Added more barley and some stew meat ~ my boys like meat! Delicious!

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!

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. Delicio...

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 d...