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 SOUP
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
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.
MUSHROOM-BARLEY SOUP
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
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
MUSHROOM AND BARLEY SOUP
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
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
SWISS-BARLEY MUSHROOM SOUP
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
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 :
SAVORY MUSHROOM-BARLEY SOUP
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
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
BARLEY MUSHROOM SOUP
Make and share this Barley Mushroom Soup recipe from Food.com.
Provided by School Chef
Categories Low Cholesterol
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Small dice onions, celery, and carrots.
- Sweat onions, celery, and carrots in oil, over low heat for 7 minutes-don't brown.
- Add mushrooms and garlic, cook for 4 minutes.
- Add broth, seasoning and barley.
- Simmer for 30 minutes or until vegetables and barley are cooked.
- Adjust seasonings to taste.
- Serve.
Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 1, Cholesterol 1.3, Sodium 1284.2, Carbohydrate 17.1, Fiber 3.8, Sugar 2.7, Protein 10.9
SWISS-BARLEY MUSHROOM SOUP
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 JackieOhNo
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
DEB'S MUSHROOM & BARLEY SOUP
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
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
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
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 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 AND BARLEY SOUP
Provided by Mimi Sheraton
Categories soups and stews, appetizer, main course
Time 2h45m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 15
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.
MRS. KOSTYRA'S MUSHROOM BARLEY SOUP
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
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
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
SAGE BARLEY MUSHROOM SOUP
This recipe is a great comfort food. High in fiber, the assortment of mushrooms and the addition of garlic have immune boosting properties. It's a delicious and easy recipe to keep you warm and filled for this next week.
Provided by Dr. Maiysha Claibor
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large non-stick pan over medium heat. Add onions and garlic and cook until translucent, about 10 minutes. Add mushrooms, bell pepper, sage and red pepper. Cook, stirring frequently, until mushrooms are wilted, about 15 minutes.
- Add bay leaves and broth, and heat to boil. Add barley, reduce heat to low; simmer uncovered until barley is tender, about 35 to 40 minutes. Add salt and pepper to taste.
- Add cheese if desired, and cook just enough to melt cheese about 5 minutes. Remove bay leaves.
- The original recipe from CDKitchen for Sage Barley-Mushroom Soup can be viewed at www.cdkitchen.com.
Nutrition Facts : Calories 294.8, Fat 4.9, SaturatedFat 0.8, Sodium 163.7, Carbohydrate 55.9, Fiber 12.1, Sugar 8.6, Protein 11.8
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