This soup is a great way to warm you up on a winter day!

Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

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  • 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

194 calories; protein 9.6g; carbohydrates 30.5g; fat 4.9g; sodium 882.4mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2009
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 will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly! Read More
(152)

Most helpful critical review

Rating: 3 stars
03/19/2010
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 added 2/3 cup of sherry (red wine would also do nicely) two minced cloves of garlic to the onion sautee and then minced a sprig of fresh rosemary (fresh tarragon or chopped fresh Italian parsley might also be nice). If you want a richer flavor consider using butter instead of olive oil to sautee the onions and garlic. This revised recipe would rate 4-5 stars but I can only give the original recipe 3 stars because it's just not exceptional without significant tinkering. Read More
(112)
96 Ratings
  • 5 star values: 52
  • 4 star values: 31
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/14/2009
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 will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly! Read More
(152)
Rating: 3 stars
03/19/2010
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 added 2/3 cup of sherry (red wine would also do nicely) two minced cloves of garlic to the onion sautee and then minced a sprig of fresh rosemary (fresh tarragon or chopped fresh Italian parsley might also be nice). If you want a richer flavor consider using butter instead of olive oil to sautee the onions and garlic. This revised recipe would rate 4-5 stars but I can only give the original recipe 3 stars because it's just not exceptional without significant tinkering. Read More
(112)
Rating: 5 stars
05/06/2008
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! Read More
(44)
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Rating: 5 stars
02/08/2008
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! Read More
(20)
Rating: 4 stars
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 for. I would leave everything else the same. Read More
(17)
Rating: 4 stars
11/03/2009
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 (half beef/half chicken), then added my 1 cup of barley. I let the whole thing simmer for 45-50 minutes, adding 1 cup more of water along the way- but it could have used a bit more since the barley soaked up a lot. The final broth flavor could have used more of a boost, so next time I'll add a couple teaspoons of the old standby - poultry seasoning. Finally, I placed some thinly sliced baby spinach in the bottom of the bowl before ladling in the soup. Gave it another layer of veggies. Very nice overall. Read More
(17)
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Rating: 5 stars
02/18/2008
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 recipe. Read More
(15)
Rating: 5 stars
01/14/2010
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 thickens - as the barley soaks up a lot of the fluids. Just add boiling water salt and pepper when re-heating and the soup will be just as good and last a little longer! Read More
(11)
Rating: 5 stars
02/24/2008
This soup had a lot of flavor. I added one more carrot and a few more mushrooms. If you want a good soup to warm your soul and tummy on a cold winter's evening then by all means make this wonderful soup. It pairs very well with a good crusty bread also. Dan. Read More
(9)
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