MUSHROOM BARLEY SOUP
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
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
QUICKEST MUSHROOM-BARLEY SOUP
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
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
QUICK MUSHROOM BARLEY SOUP
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
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
VERY EASY MUSHROOM BARLEY SOUP
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
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
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 BARLEY SOUP
This is the soup that inspired the Campbell's "Mmm Good" campaign.
Provided by Dawn Lerman
Yield 8-10 bowls
Number Of Ingredients 19
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.
MUSHROOM-BARLEY SOUP
Provided by Jason Epstein
Categories dinner, lunch, soups and stews, appetizer
Time 2h10m
Yield 12 to 16 servings
Number Of Ingredients 13
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
MOTHER'S MUSHROOM BARLEY SOUP
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
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.
LOW 'N SLOW MUSHROOM BARLEY SOUP
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
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
DOUBLE MUSHROOM BARLEY SOUP
Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms in a pressure cooker,is well suited to an impromptu supper with friends. If you wish, you may make this on the stovetop and simmer for serveral hours. Just serve with a whole grain bread and mixed greens salad. Adapted from Great Vegetarian Cooking Under Pressure and Country Living magazine. Enjoy! Soups like this are popular in the Northeast, Mid West, West, actually anywhere it gets cold!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart pressure cooker, heat oil over medium high heat. Add the onions and garlic and cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
- Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally or use quick release method(See note). Remove lid, opening it away from you, to allow any remaining steam to escape.
- (Or, if cooking on the stove top, simmer for about 2 hours, until desired consistency.).
- Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetble stock, if desired.
- Note* Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft-15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetabvle broth called for in the recipe.
- Note*Quick Release:.
- If using an older model, set pressure cooker under cold running water, being careful not to run water over the pressure regulator, until no more st4am is released from under pressure regulator.Open lid away from you and allow any steam to escape. Alternatively, many new cookers have a stove-top release option. This method should be used with quick cooking foods that could become overcooked if allowed to stand under pressure.
- Naturally:.
- Turn off the heat and allow the pressure to drop on its own. This gentler method may take anywhere from 3 to 20 minutes and can produce better flavor and texture-but can also overcook some foods. When a recipe says to "let pressure drop naturally for 10 minutes", keep the lid in place for the required length of time, whther or not the pressure has already dropped, then release any remainign pressure using the quick release mehtod before removing the lid.
Nutrition Facts : Calories 124, Fat 2, SaturatedFat 0.2, Sodium 38.6, Carbohydrate 24.6, Fiber 5, Sugar 5, Protein 4
QUICKEST MUSHROOM-BARLEY SOUP
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 the water to pan; bring to a boil over high heat. Reduce to a simmer; add barley and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve immediately, garnished with Parmesan.
- About Barley
- Pearl barley and quick-cooking barley absorb water faster than regular hulled barley because their bran layers have been removed. The quick-cooking variety, however, has also been presteamed and takes only 10 minutes to cook-more than twice as fast as pearl barley.
- Nutrition Information
- (Per Serving)
- Calories: 310
- Fat: 6.8g (2.4g Saturated Fat)
- Protein: 15.1g
- Carbohydrates: 48.7g
- Fiber: 8.6g
MUSHROOM AND BARLEY SOUP
Provided by Kay Schlozman
Categories Soup/Stew Mushroom Potato Sauté Quick & Easy Lunch Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve.
MUSHROOM BARLEY SOUP WITH BACON
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
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
More about "quick mushroom barley soup recipes"
QUICK MUSHROOM-BARLEY SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 55 minsServings 4Calories 294 per serving
- Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
- Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
BEST CREAMY MUSHROOM BARLEY SOUP RECIPE - HOW TO MAKE …
From parade.com
INSTANT POT MUSHROOM BARLEY SOUP - RECIPETEACHER
From recipeteacher.com
BARLEY AND MUSHROOM SOUP RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
QUICK & EASY MUSHROOM BARLEY SOUP - THE GOLD LINING GIRL
From thegoldlininggirl.com
MUSHROOM BARLEY SOUP RECIPE | MYRECIPES
From myrecipes.com
10 BEST MUSHROOM BARLEY SOUP CROCK POT RECIPES | YUMMLY
From yummly.com
MUSHROOM BARLEY SOUP RECIPE: HEALTHY AND DELICIOUS
From jillweisenberger.com
QUICK MUSHROOM BARLEY SOUP RECIPE
From crecipe.com
MUSHROOM BARLEY SOUP (EASY TO PREP) - SPEND WITH PENNIES
From spendwithpennies.com
MUSHROOM BARLEY SOUP RECIPE | EATINGWELL
From eatingwell.com
KALE MUSHROOM SOUP - THERESCIPES.INFO
From therecipes.info
VEGETARIAN MUSHROOM BARLEY SOUP - MINISTRY OF CURRY
From ministryofcurry.com
MUSHROOM BARLEY SOUP RECIPE - SOUPER CUBES®
From soupercubes.com
SIMPLE MUSHROOM BARLEY SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
MUSHROOM AND BARLEY SOUP | BETTER HOMES & GARDENS
From bhg.com
QUICK MUSHROOM BARLEY SOUP RECIPE: HOW TO MAKE IT
From foodnewsnews.com
RECIPE: MUSHROOM AND BARLEY SOUP - KITCHN
From thekitchn.com
BEST MUSHROOM BARLEY SOUP RECIPE-HOW TO MAKE MUSHROOM …
From delish.com
VEGETARIAN BARLEY MUSHROOM SOUP RECIPE | QUAKER OATS
From quakeroats.com
QUICK-COOKING MUSHROOM-BARLEY SOUP - BIGOVEN.COM
From bigoven.com
QUICK MUSHROOM-BARLEY SOUP | MYRECIPES RECIPE
From crecipe.com
MUSHROOM BARLEY SOUP RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
10 BEST MUSHROOM BARLEY SOUP VEGETARIAN RECIPES | YUMMLY
From yummly.com
MUSHROOM BARLEY SOUP - SOUPADDICT
From soupaddict.com
MOLLIE KATZEN MUSHROOM BARLEY SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
QUICK MUSHROOM BARLEY SOUP RECIPE: HOW TO MAKE IT | TASTE OF …
DELICIOUS MUSHROOM BARLEY SOUP VEGETARIAN FOR A HEALTHY SOUP …
From dinnerplanner.com
CREAM OF MUSHROOM & BARLEY SOUP RECIPE | EATINGWELL
From eatingwell.com
SIMPLE AND DELICIOUS MUSHROOM BARLEY SOUP - DELISHABLY
From delishably.com
QUICKEST MUSHROOM-BARLEY SOUP RECIPE - DELISH
From delish.com
MUSHROOM BARLEY SOUP RECIPE AND BROWNIE/BANANA DELIGHT
From livingonadime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love