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Very Easy Mushroom Barley Soup

Rated as 4.57 out of 5 Stars
12

"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."
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Ingredients

1 h 5 m servings 198
Original recipe yields 6 servings

Directions

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  1. 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


Per Serving: 198 calories; 9.9 24 5.8 0 28 Full nutrition

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Reviews

Read all reviews 181
  1. 219 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very nice! Here is idea you might also try. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5 mins or longer depending on your oven. It really brings the barley ...

Most helpful critical review

I make this same soup, but with double the amount of garlic and 3 cups chicken and 3 cups beef broth (reduced fat/sodium). I also add 1 tsp each of dried thyme, marjoram, and parsley and 2 Tb. w...

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Very nice! Here is idea you might also try. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5 mins or longer depending on your oven. It really brings the barley ...

The flavor of this soup was really good. However, in the future I will follow the instructions on the barley bag and pre-soak it. After simmering the soup for 1 hour, I found the barley wasn't...

Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we li...

This was so easy to make and it turned out pretty well.I made a few additions that I think really helped boost the flavor: I added extra garlic, and onions, and some red wine as I was cooking th...

this soup was excellent. I like mine extra thick so I used 1 cup of barley. even better the next day. will definitely make again.

Delicious! Took another reviewer's advice and used a full cup of barley. You can always add some water when you reheat the soup if it's too thick. This would be good with some chicken added to i...

I followed the directions exactly and loved the soup! This is a great basic recipe to experiment with - next time I will double or triple the carrots and celery to get more of a vegetable soup. ...

I make this same soup, but with double the amount of garlic and 3 cups chicken and 3 cups beef broth (reduced fat/sodium). I also add 1 tsp each of dried thyme, marjoram, and parsley and 2 Tb. w...

While I prefer things to have a bit more flavor (I did add some garlic salt, red/black pepper blend) my husband absolutely LOVED this - said it was his favorite thing I've ever made!! He likes s...