Mushroom 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

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

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

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Shiitake mushrooms and barley make this a very nutritious soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter
1 medium yellow onion, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper
10 ounces button mushrooms, trimmed and sliced
4 cups chicken or vegetable broth
1 ounce dried sliced shiitake mushrooms
1 cup quick-cooking barley

Steps:

  • In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

Nutrition Facts : Calories 201 g, Fat 5 g, Fiber 6 g, Protein 8 g, SaturatedFat 3 g

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

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

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

LOW 'N SLOW MUSHROOM BARLEY SOUP



Low 'N Slow Mushroom Barley Soup image

This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!

Provided by Leanne Cooke

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

Time 1h35m

Yield 6

Number Of Ingredients 14

¼ cup pearl barley
1 cup boiling water
2 tablespoons canola oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
6 cups white mushrooms, halved if large
3 cloves garlic, minced
1 tablespoon tomato paste
6 cups beef stock
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

Steps:

  • Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
  • Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
  • Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
  • Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
  • Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
  • Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 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.

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

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

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

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

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

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 BARLEY SOUP WITH BACON



Mushroom Barley Soup with Bacon image

Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 pound button or cremini mushrooms, trimmed and halved
2 teaspoons tomato paste
2 cans (14.5 ounces each) reduced-sodium beef broth
1 cup quick-cooking barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup chopped fresh parsley

Steps:

  • In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.
  • Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.
  • Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.

Nutrition Facts : Calories 352 g, Fat 15 g, Fiber 6 g, Protein 13 g

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

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Steps:

  • Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
  • Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

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.)

SLOW COOKER 5-MUSHROOM BARLEY SOUP



Slow Cooker 5-Mushroom Barley Soup image

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.

Provided by Doug N

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

Time 8h20m

Yield 6

Number Of Ingredients 17

3 cups water
1 cup barley
4 cups beef broth
1 cup milk
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon finely chopped garlic
1 (6 ounce) package sliced white mushrooms
½ cup chopped brown beech mushrooms
½ cup chopped oyster mushrooms
¼ cup dried shiitake mushrooms
¼ cup dried black mushrooms, broken into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ teaspoon salt
½ teaspoon ground mixed peppercorns

Steps:

  • Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
  • Cover and cook on High for 1 hour.
  • Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g

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.

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.

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.

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.

SWISS-BARLEY MUSHROOM SOUP



Swiss-Barley Mushroom Soup image

In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup butter, melted
1/2 cup all-purpose flour
3 cups water
1/2 cup quick-cooking barley
3 chicken bouillon cubes
3 cups whole milk
2 cups shredded Swiss cheese
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside. Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.

Nutrition Facts :

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.

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Top Asked Questions

How to cook barley soup?
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.
How long to cook barley and mushrooms?
Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.
What makes Sarah’s Mushroom barley soup special?
Shiitake mushrooms and barley make this a very nutritious soup. For a quick and comforting way to warm up on a cool winter day, Sarah’s Mushroom Barley Soup uses quick cooking barley that takes only 10 minutes to cook, enjoy this hearty and flavorful dish! Read the full recipe after the video.
What is the best way to cook mushrooms in a soup?
In a large stock pot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables have softened. Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes.

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