Mushroom And Barley Soup Recipes

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MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

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

Provided by BoxOWine

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb mushroom (white button, baby portobella, or mixture of both)
1/4 cup butter (prefer unsalted)
1 medium onion, chopped
1 leek, white and pale green parts only, chopped
8 cups chicken broth
1 medium white potato, peeled, diced small
1/2 cup chopped celery (use the top leaves too)
1 teaspoon minced garlic
1 large carrot, peeled and thinly sliced
1/2 cup pearl barley
2 bay leaves
salt and pepper

Steps:

  • remove stems from mushrooms.
  • slice caps and set aside.
  • chop stems.
  • melt butter in heavy large soup pot over medium heat.
  • do not let butter brown.
  • add onion, leek, carrrots, celery, and garlic.
  • saute until tender, about 8 minutes, stirring constantly.
  • add mushrooms, cook 2 minutes.
  • add chicken stock, barley, potato, and bay leaves.
  • bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
  • season to taste with salt and pepper.
  • remove bay leaves and discard.

Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

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.

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

MUSHROOM BARLEY



Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

MUSHROOM AND BARLEY SOUP



Mushroom and Barley Soup image

Provided by Mimi Sheraton

Categories     soups and stews, appetizer, main course

Time 2h45m

Yield 1 1/2 to 2 quarts

Number Of Ingredients 15

2 to 2 1/2 pieces first-cut beef flanken
Salt
1 1/2 to 2 quarts water
1 carrot, scraped and cut in half vertically
1 stalk celery with leaves
1 small onion, peeled
2-inch pieces of parsnip and/or petrouchka
1 root of Italian parsley, if available
1/2 small knob celery, peeled, if available
2 or 3 sprigs parsley
3 dried Polish mushroom caps, soaked
20 minutes in hot water
2 tablespoons well-washed medium pearl barley
White pepper to taste
1 tablespoon minced fresh dill and 2 large or 4 small old potatoes, peeled, cut in half if large, and boiled for garnishes

Steps:

  • Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
  • Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
  • Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
  • Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
  • Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
  • Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

Provided by Tony Litwinko

Categories     Soup/Stew     Mushroom     Vegetarian     Quick & Easy     High Fiber     Barley     Winter     Tailgating     Healthy     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1 pound mushrooms, cut into 1/2-inch pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 cup pearl barley, rinsed
2 tablespoons all purpose flour
8 cups canned vegetable broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
  • Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.

MUSHROOM AND BARLEY SOUP



Mushroom and Barley Soup image

Nice, filling soup.

Provided by WRHS ProStart

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

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
4 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
½ (12 ounce) package frozen corn
1 cup pearl barley
1 cup thinly sliced cremini mushrooms
1 cup peeled, thinly sliced carrot

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  • Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  • Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  • Cook until barley is tender, about 30 minutes.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 57.2 g, Cholesterol 0.5 mg, Fat 3.8 g, Fiber 8.9 g, Protein 6.6 g, SaturatedFat 0.7 g, Sodium 488.3 mg, Sugar 5.1 g

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

Provided by Mark Russ Federman

Categories     Soup/Stew     Mushroom     Kid-Friendly     Lunch     Barley     Healthy     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1/2 ounce dried Polish mushrooms or dried porcini mushrooms*
6 tablespoons unsalted butter
1 medium onion, diced
3 cloves garlic, minced
3/4 pound fresh mushrooms, trimmed and thinly sliced
2 stalks celery with leaves, diced
1 large carrot, peeled and diced
1/4 cup chopped fresh parsley
1 tablespoon all-purpose flour
1 quart low-sodium beef broth
3/4 cup barley, rinsed
2 teaspoons kosher salt
Freshly ground black pepper
*Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

Steps:

  • Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
  • Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
  • Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.

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.

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.

Provided by Mark Bittman

Categories     one pot, soups and stews, times classics, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 ounce dried porcini mushrooms (about 1 cup)
2 tablespoons olive oil
1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
3 medium carrots, peeled and sliced
1 cup pearl barley
Salt and pepper
1 bay leaf
1 tablespoon soy sauce

Steps:

  • Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  • Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 4 grams

MUSHROOM AND BARLEY SOUP (BELARUS)



Mushroom and Barley Soup (Belarus) image

"Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in the region. This hearty soup is sure to please. I've expanded a bit on the instructions, based on my experience with these ingredients.

Provided by duonyte

Categories     Grains

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup pearl barley
1/2 lb fresh mushrooms or 1/4 cup dried mushroom
1 small onion, chopped
1 tablespoon butter
1 lb beef (plate)
1/2 cup sour cream
salt

Steps:

  • Wash barley in hot water and soak overnight in two cups of water.
  • If using dried mushrooms, wash, break up any large pieces, and cover with two cups of hot water, soaking for at least two hours, and overnight if you can.
  • Drain the barley, put in pot, and cover with four cups fresh water.
  • Drain the mushrooms, saving the soaking liquid .If using fresh mushrooms, slice.
  • Melt butter in the saucepan, add the onion and mushrooms and saute until the onion is soft, about 10 minutes.
  • Add all of this to the pot, along with the meat and some salt. Bring to a boil, reduce to a simmer, and cook until the barley is soft and the meat is done, about 1 hour. I would add the mushroom soaking liquid - you need to make sure you don't pour in the grit that settles to the bottom. Watch the pot, as you may need additional water, especially if you used fresh mushrooms and don't have the soaking liquid.
  • Remove the beef, cube, and return to the pot.
  • Remove from the heat and stir in the sour cream, if desired. Taste for salt.
  • Note: The recipe does not call for it, but I would add one or two bay leaves, and 4 or 5 whole peppercorns or some ground black pepper to any soup of this type.

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From thelazyslowcooker.com


SIMPLE MUSHROOM BARLEY SOUP - THE MEDITERRANEAN DISH
2020-04-14 Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through. Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
From themediterraneandish.com


CHICKEN, MUSHROOM AND BARLEY SOUP - DIABETES FOOD HUB
Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes. Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes. Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
From diabetesfoodhub.org


RECIPE - WILD MUSHROOM AND BARLEY SOUP - LCBO
Add mushrooms and cook for 2 minutes. Add sherry and stir to scrape up any brown bits stuck to pan. Cook until almost evaporated. 3. Stir in reserved mushroom broth, stock and barley and bring to boil. Simmer, covered, for about 30 minutes or until barley is almost tender. Stir in thyme and season with salt and pepper.
From lcbo.com


MUSHROOM-BARLEY SOUP — MARK BITTMAN
2018-11-05 1. Put the olive oil in a large, deep pot over medium-high heat. When hot, add the mushrooms and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes. Add the barley and continue to cook, stirring frequently, until it begins to brown, about 5 minutes; sprinkle with a little salt and pepper. 2.
From markbittman.com


CREAM OF MUSHROOM & BARLEY SOUP RECIPE | EATINGWELL
Tips. Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat. Shopping tip: Look for mushroom broth in aseptic containers in well-stocked supermarkets or natural-foods stores.
From eatingwell.com


MUSHROOM-AND-KALE BARLEY SOUP RECIPE | RACHAEL RAY
Meanwhile, in a soup pot, heat the EVOO, four turns of the pan, over medium-high heat. Add the fresh mushrooms and cook until browned, then add the onion and garlic and cook until soft, 12-15 minutes total. Add the kale and cook to wilt; season with salt, pepper and nutmeg. Stir in the stock, a couple of cups water and the dried mushrooms ...
From rachaelray.com


MUSHROOM BARLEY SOUP - HEALTHY COMFORT FOOD!
2018-01-02 Instructions. If desired, sauté the onion and garlic in the buttery spread or oil first, 5 minutes or until the onion begins to brown. (This adds extra flavor, but you can skip this step and simply combine all ingredients at the same time if you want.) Combine all ingredients in a medium pot, and bring to a boil.
From chocolatecoveredkatie.com


VEGAN AND BARLEY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
2022-02-23 Bring to a boil, cover, then reduce to a medium-low simmer. Cook for 30 to 40 minutes, or until barley is cooked and carrots are soft. You may need to add a little bit of extra water or vegetable broth. Once the barley is cooked, stir in the fresh spinach and heat for 1 more minute (just until barely wilted), then turn off heat.
From thespruceeats.com


10 BEST MUSHROOM BARLEY SOUP CROCK POT RECIPES | YUMMLY
2022-04-25 Mushroom Barley Soup Two Peas and Their Pod. olive oil, salt, bay leaves, water, celery stalks, barley, low sodium vegetable broth and 6 more.
From yummly.com


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