READY IN ABOUT 1¼ hrs

Very Easy Mushroom Barley Soup

Read Reviews (112)

"I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night." — SANDI149

Directions

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 14, 2009

Very nice! Here is idea you might also try. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5 mins or longer depending on your oven. It really brings the barley flavor out!

—Mike

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Most Helpful Critical Review

May 16, 2011

I make this same soup, but with double the amount of garlic and 3 cups chicken and 3 cups beef broth (reduced fat/sodium). I also add 1 tsp each of dried thyme, marjoram, and parsley and 2 Tb. white cooking wine. It's still easy and much tastier.

—Trixie T.

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138 Ratings

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Jan 05, 2009

The flavor of this soup was really good. However, in the future I will follow the instructions on the barley bag and pre-soak it. After simmering the soup for 1 hour, I found the barley wasn't cooked enough. I continued to simmer for another 30 minutes and the barley was fine, but some of the stock had boiled down at that point.

—Qmommy

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Oct 26, 2009

Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info).

—merhope1011

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Feb 13, 2008

this soup was excellent. I like mine extra thick so I used 1 cup of barley. even better the next day. will definitely make again.

—bob w

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Oct 18, 2010

This was so easy to make and it turned out pretty well.I made a few additions that I think really helped boost the flavor: I added extra garlic, and onions, and some red wine as I was cooking the mushrooms. Oh, I also used beef broth instead of chicken. The wine really gave the soup great depth.

—lmunter

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May 14, 2008

Delicious! Took another reviewer's advice and used a full cup of barley. You can always add some water when you reheat the soup if it's too thick. This would be good with some chicken added to it as well... Will make again for sure.

—Heidi B.

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Oct 03, 2008

I followed the directions exactly and loved the soup! This is a great basic recipe to experiment with - next time I will double or triple the carrots and celery to get more of a vegetable soup. A bay leaf would also be good.

—Michelle

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Nutrition

Calories
198 kcal
10%

Carbohydrates
24 g
8%

Cholesterol
0 mg
0%

Fat
9.9 g
15%

Fiber
5.8 g
23%

Protein
5.8 g
12%

Sodium
92 mg
4%

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

Nutritional Information

Very Easy Mushroom Barley Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 198
** Calories from Fat: 89

% Daily Value *
** Total Fat 9.9g 15 %
** Saturated Fat 1.4g 7 %
** Cholesterol 0mg 0 %
** Sodium 92mg 4 %
** Potassium 468mg 13 %
** Total Carbohydrates 24g 8 %
** Dietary Fiber 5.8g 23 %
** Protein 5.8g 12 %
** Sugars 3.6g
** Vitamin A 57 %
** Vitamin C 9 %
** Calcium 3 %
** Iron 14 %
** Thiamin 25 %
** Niacin 41 %
** Vitamin B6 14 %
** Magnesium 16 %
** Folate 16 %

* 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.