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

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

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

198 calories; 5.8 g protein; 24 g carbohydrates; 0 mg cholesterol; 27.7 mg sodium. Full Nutrition

Reviews (216)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2009
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 flavor out! Read More
(309)

Most helpful critical review

Rating: 3 stars
05/16/2011
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. white cooking wine. It's still easy and much tastier. Read More
(43)
266 Ratings
  • 5 star values: 175
  • 4 star values: 74
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
01/14/2009
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 flavor out! Read More
(309)
Rating: 4 stars
01/05/2009
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 cooked enough. I continued to simmer for another 30 minutes and the barley was fine, but some of the stock had boiled down at that point. Read More
(178)
Rating: 5 stars
10/26/2009
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 live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info). Read More
(172)
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Rating: 4 stars
10/18/2010
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 the mushrooms. Oh, I also used beef broth instead of chicken. The wine really gave the soup great depth. Read More
(67)
Rating: 5 stars
02/13/2008
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. Read More
(59)
Rating: 3 stars
05/16/2011
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. white cooking wine. It's still easy and much tastier. Read More
(43)
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Rating: 5 stars
04/06/2011
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 simple flavors, healthy foods - not big on caseroles, foods that have to be slaved over. He went back for 2 more "small" bowls (he pointed out :) - and kept asking - "...and barley is good for you, right?" I buy fresh organic spinach in bulk, so threw that in the bottom of our bowls without even cooking it -the broth wilted the spinach on its own - great for adding more nutrients. Thanks for the submission! Read More
(42)
Rating: 5 stars
10/04/2008
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. A bay leaf would also be good. Read More
(42)
Rating: 5 stars
05/14/2008
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 it as well... Will make again for sure. Read More
(41)