-
-
My review
Very Easy Mushroom Barley Soup
9
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 198Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 208256 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...
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...
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. ...
4/6/2011
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...