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My review
Very Easy Mushroom Barley Soup
SANDI149
"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 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
- 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 g fat; 24 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition
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Reviews
Read all reviews 179215 Ratings
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Most helpful positive review
1/14/2009
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
5/16/2011
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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1/14/2009
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 ...
1/5/2009
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...
10/25/2009
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...
10/15/2010
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...
2/13/2008
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.
5/14/2008
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...
10/3/2008
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. ...
5/16/2011
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...