Mothers Mushroom Barley Soup Recipes

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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

MOTHER'S MUSHROOM BARLEY SOUP



Mother's Mushroom Barley Soup image

Make and share this Mother's Mushroom Barley Soup recipe from Food.com.

Provided by HappyCookingMommy

Categories     Clear Soup

Time 25m

Yield 7 cups

Number Of Ingredients 10

1 tablespoon vegetable oil
3 cups sliced mushrooms (about 1/2 a pound)
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
6 cups single strength beef broth
1/2 cup quick-cooking barley
1 tablespoon dry sherry (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

Steps:

  • In heavy 3-quart saucepan cook mushrooms, onions, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring occasionally.
  • Add remaining ingredients. Bring to a boil; reduce heat.
  • Cover; simmer 15-20 minutes or until barley is tender.

MOM'S ITALIAN BEEF BARLEY SOUP



Mom's Italian Beef Barley Soup image

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Provided by RUSTEE

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

Time 5h10m

Yield 6

Number Of Ingredients 7

2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

Steps:

  • In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
  • Cover, and cook on Low for 5 hours.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP



Mrs. Kostyra's Mushroom Barley Soup image

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 ounces dried mushrooms, such as Polish borowik or porcini
2 cups warm water
6 ounces pearl barley, washed
10 cups Beef Stock Mrs. Kostyra's Beef Stock
4 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 to 3/4 cup sour cream (optional)
3 tablespoons all-purpose flour (optional)
1/4 cup finely chopped fresh dill

Steps:

  • Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
  • Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
  • In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
  • In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Categories     Soup/Stew     Mushroom     Vegetable     High Fiber     Lunch     Barley     Root Vegetable     Fall     Winter     Chill     Simmer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

14 cups chicken stock or canned low-salt chicken broth
1 1/4 cups pearl barley
3 tablespoons vegetable oil
3 cups chopped onions
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
2 celery stalks, thinly sliced
1 carrot, peeled, thinly sliced
1 parsnip, peeled, thinly sliced

Steps:

  • Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
  • Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This is the soup that inspired the Campbell's "Mmm Good" campaign.

Provided by Dawn Lerman

Yield 8-10 bowls

Number Of Ingredients 19

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
Water to cover
64 ounces beef stock
Salt and pepper to taste
Beef from stock (see note)
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.

DEB'S MUSHROOM & BARLEY SOUP



Deb's Mushroom & Barley Soup image

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 6h25m

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

Number Of Ingredients 12

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

Steps:

  • Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

QUICK MUSHROOM BARLEY SOUP



Quick Mushroom Barley Soup image

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I've been fixing it ever since. -Edie Irwin, Cornwall, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

MOOSEWOOD MUSHROOM BARLEY SOUP!



Moosewood Mushroom Barley Soup! image

I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

Provided by TishT

Categories     Onions

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup pearl barley, raw
6 1/2 cups stock or 6 1/2 cups water
1/2 teaspoon salt
3 tablespoons tamari soy sauce
4 tablespoons dry sherry
3 tablespoons butter
2 cloves garlic, minced
1 cup onion, chopped
1 lb fresh mushrooms, sliced
fresh ground black pepper

Steps:

  • Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
  • Add remaining stock or water, tamari and sherry.
  • Saute onions and garlic in butter.
  • When they soften, add mushrooms and 1/2 tsp salt.
  • When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
  • Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
  • Taste to correct seasoning.

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Provided by Jason Epstein

Categories     dinner, lunch, soups and stews, appetizer

Time 2h10m

Yield 12 to 16 servings

Number Of Ingredients 13

1/2 cup dried porcini mushrooms
8 ounces butter or margarine
1 very large onion or 2 medium onions, peeled and chopped (about 1 pound)
6 cloves garlic, peeled and finely chopped
1 1/2 pounds fresh mushrooms, trimmed and thinly sliced
4 stalks of celery with leaves,diced
3 big carrots, peeled and coarsely chopped (about 1 1/2 pounds)
1/2 cup chopped parsley
2 tablespoons flour
2 quarts beef broth
2 1/2 cups barley, rinsed
2 tablespoons kosher salt or more to taste
Freshly ground black pepper to taste

Steps:

  • Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
  • Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
  • Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
  • Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 1 gram

QUICKEST MUSHROOM-BARLEY SOUP



Quickest Mushroom-Barley Soup image

Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 1/4 pounds white mushrooms, trimmed and sliced
1 medium red onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
4 1/2 cups canned reduced-sodium chicken or vegetable broth
1 cup quick-cooking barley
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler

Steps:

  • In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
  • Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 8 g, Protein 15 g

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