Healthy Flavorful Mushroom Barley Soup Recipe Recipe 465

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VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

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.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

HEALTHY DRIED MUSHROOM AND BARLEY SOUP



Healthy Dried Mushroom and Barley Soup image

If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 ounce dried porcini mushrooms (about 1 cup)
3 cups boiling water
2 tablespoons olive oil
2 medium carrots, finely diced
1 medium onion, diced
8 ounces cremini mushrooms, thinly sliced, optional
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons sherry vinegar
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1 cup pearl barley
4 cups low-sodium vegetable or mushroom broth
1/4 cup sour cream, for serving
Chopped fresh parsley, for serving
4 slices hearty white or sourdough bread, for serving

Steps:

  • Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
  • Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
  • Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

HEALTHY & FLAVORFUL MUSHROOM BARLEY SOUP RECIPE RECIPE - (4.6/5)



Healthy & Flavorful Mushroom Barley Soup Recipe Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, minced
1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered)
1 pound Portobello mushrooms (I used Shiitaki mushrooms, instead)
1 ounce dried porcini mushrooms, rinsed and minced
Salt and pepper, to taste
2 carrots, peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
2 garlic cloves, minced
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
6 cups low-sodium chicken broth
1 cup water
1/2 cup pearl barley

Steps:

  • Heat the oil in a large Duch oven, over medium high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Sir in the cremini, shitaki (or Portobello) and porcini mushrooms and a pinch of salt. Cover and cook until the mushrooms are very wet, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes. Stir in the carrots, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the broth, water*, and barley bring to a simmer. Partially cover, reduce the heat to medium-low and cook until the barley is tender, about 50 minutes. *In my pressure cooker, I added the water and pressure cooked the barley on HIGH for 20 minutes, then allowed a natural release-- while I was preparing the soup. This shaved off 30 minutes of simmering time! Serve with salt & pepper, to taste, and serve. Note: I liked adding a squeeze of a fresh lemon wedge into the soup, which adds a nice balance of acidity and brightness.

SAVORY MUSHROOM-BARLEY SOUP



Savory Mushroom-Barley Soup image

Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 12

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1-1/2 pounds sliced fresh mushrooms
6 cups reduced-sodium beef broth or vegetable broth
2 cups sliced carrots
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh parsley

Steps:

  • In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

SAVORY MUSHROOM-BARLEY SOUP



Savory Mushroom-barley Soup image

Fresh Mushrooms and barley star in this meatless tasty soup, onions, celery, and carrots make it a hearty favorite throughtout the year. The recipe comes Taste of Home, Light & Tasty.

Provided by Barb G.

Categories     Grains

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 1/2 lbs sliced fresh mushrooms
6 cups vegetable broth or 6 cups beef broth
2 cups sliced carrots
1 (6 ounce) can tomato paste
salt and pepper
1/2 cup minced fresh parsley

Steps:

  • In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
  • Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
  • Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
  • Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

Nutrition Facts : Calories 154.4, Fat 2.5, SaturatedFat 0.4, Sodium 208.4, Carbohydrate 30.1, Fiber 6.6, Sugar 8, Protein 6.4

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