Mushroom Bean Barley Soup Recipe

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

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Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.—Constance Sullivan, Oceanside, California
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + soaking Cook: 5 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + soaking Cook: 5 hours

Ingredients

  • 1/2 cup dried great northern beans
  • 1 pound sliced fresh mushrooms
  • 2 cups chopped onions
  • 1 medium leek (white portion only), sliced
  • 2 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 2 cartons (32 ounces each) chicken broth
  • 3 celery ribs, thinly sliced
  • 3 large carrots, chopped
  • 1/2 cup medium pearl barley
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon white pepper

Directions

Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer.
Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 12 servings (3 quarts).
Originally published as Mushroom Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p11

Nutritional Facts

1 cup: 116 calories, 3g fat (1g saturated fat), 8mg cholesterol, 988mg sodium, 19g carbohydrate (4g sugars, 5g fiber), 5g protein.

  • 1/2 cup dried great northern beans
  • 1 pound sliced fresh mushrooms
  • 2 cups chopped onions
  • 1 medium leek (white portion only), sliced
  • 2 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 2 cartons (32 ounces each) chicken broth
  • 3 celery ribs, thinly sliced
  • 3 large carrots, chopped
  • 1/2 cup medium pearl barley
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon white pepper
  1. Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 12 servings (3 quarts).
Originally published as Mushroom Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p11

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