Savory Mushroom-Barley Soup Recipe

4.5 2 2
Savory Mushroom-Barley Soup Recipe
Savory Mushroom-Barley Soup Recipe photo by Taste of Home
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Savory Mushroom-Barley Soup Recipe

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4.5 2 2
Publisher Photo
Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 4 cups water
  • 3/4 cup uncooked medium pearl barley
  • 4 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1-1/2 pounds sliced fresh mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups sliced carrots
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh parsley

Directions

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley. Yield: 10 servings (about 3-1/2 quarts).
Originally published as Savory Mushroom-Barley Soup in Light & Tasty June/July 2004, p57

Nutritional Facts

1-1/2 cups: 136 calories, 2g fat (1g saturated fat), 3mg cholesterol, 416mg sodium, 26g carbohydrate (0 sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

  • 4 cups water
  • 3/4 cup uncooked medium pearl barley
  • 4 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1-1/2 pounds sliced fresh mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups sliced carrots
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh parsley
  1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
  2. Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
  3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley. Yield: 10 servings (about 3-1/2 quarts).
Originally published as Savory Mushroom-Barley Soup in Light & Tasty June/July 2004, p57

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nancy_cooks User ID: 6800572 256113
Reviewed Oct. 30, 2016

"Awesome, tasty soup! One of my all time favorites. Very satisfying and healthy too. What's not to love?"

MY REVIEW
ilovecookingsomuch User ID: 5465621 68398
Reviewed Oct. 18, 2010

"It was good, but it got very thick as it stored and I had to add water when I wanted leftovers."

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