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Mushroom Barley Soup Recipe
Mushroom Barley Soup Recipe photo by Taste of Home

Mushroom Barley Soup Recipe

Publisher Photo
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES:11 servings
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES: 11 servings

Ingredients

  • 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 2 cups finely chopped onions
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 pound fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh parsley

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium broths and without salt) equals 220 calories, 13 g fat (0 saturated fat), 43 mg cholesterol, 65 mg sodium, 12 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.

Directions

  1. In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
  2. Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
  3. Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
Originally published as Mushroom Barley Soup in Taste of Home October/November 1996, p27

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium broths and without salt) equals 220 calories, 13 g fat (0 saturated fat), 43 mg cholesterol, 65 mg sodium, 12 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.

Reviews for Mushroom Barley Soup

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2014

A quick, hearty, easy soup that makes a great meal when you add a salad and some crusty bread. Perfect when you want something warm and filling.

MY REVIEW
Reviewed Mar. 11, 2012

This is so good and real easy to make.

MY REVIEW
Reviewed Jan. 23, 2012

Eat fresh or the barley absorbs too much juice.

MY REVIEW
Reviewed Jan. 8, 2012

This was very good! The flavors blended smoothly. I used the quick cooking barley & added it the last 20 minutes. I will make this every year during our cold/winter months. It is a keeper. Thanks for sharing!

MY REVIEW
Reviewed Dec. 8, 2011

My first time to cook with barley-it's not quite 'daily fare' where I live. This was excellent: the barley and mini portos melded into great flavor. Thanks for posting.

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