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My review
Mushroom Barley Soup
Kristin Turrell
"This soup is a great way to warm you up on a winter day!"
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Ingredients
1 h 5 m servings 194 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
- Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.
Nutrition Facts
Per Serving: 194 calories; 4.9 g fat; 30.5 g carbohydrates; 9.6 g protein; 0 mg cholesterol; 882 mg sodium. Full nutrition
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Reviews
Read all reviews 7188 Ratings
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Most helpful positive review
1/13/2009
Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You...
Most helpful critical review
3/18/2010
This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I ad...
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1/13/2009
Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You...
3/18/2010
This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I ad...
5/6/2008
This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful!
2/8/2008
This was so so delicious. I used a couple of different types of mushrooms which added interest. Looking forward to leftovers today with the soup!
11/21/2008
Very good, but I would suggest chopping the mushrooms. Sliced, they were, I hate to say it because it's not like they tasted bad, but they had a somewhat slimey consistency which I did not care...
11/2/2009
Nice, nice recipe. Using a previous reviewer's suggestion I didn't precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (hal...
2/18/2008
thanks so much for this recipe. i love mushrooms but don't like creamy variations too often. this has a real versatility to it. i added one garlic clove and a bit of thyme and only made a half r...
1/14/2010
This is a very tasty and easy soup to make. I washed but didn't cook the barley in advance and added 2 cloves of chopped garlic to the other vegetables. Note - the day after the soup really thic...