Recipe by SANDI149
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sliced fresh mushrooms
salt and pepper to taste
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!
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.
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.
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).
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple trick to delicious homemade creamy mushroom soup.
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make rich, creamy mushroom soup from scratch.