Mushroom Barley Soup Mix Recipe

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Mushroom Barley Soup Mix Recipe

Read Reviews
3 1 1
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Steaming bowls of homemade soup are less than an hour away when you have this lovely layered soup mix on hand. You won't miss the meat in this hearty soup featuring lentils and barley.—Taste of Home Test Kitchen
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1-1/2 cups dried lentils
  • 3 cups medium pearl barley
  • 1 package (1 ounce) dried shiitake or porcini mushrooms (about 2 cups)
  • 6 bay leaves
  • 18 beef bouillon cubes
  • 6 tablespoons dried celery flakes
  • 6 tablespoons dried parsley flakes
  • 6 tablespoons dried minced onion
  • 3 teaspoons coarsely ground pepper
  • 3 teaspoons garlic salt
  • 3 teaspoons dried thyme
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 quarts water
  • 2 medium carrots, chopped

Directions

In six pint-size jars or cellophane gift bags, layer 1/4 cup lentils, 1/2 cup barley and 1/3 cup mushrooms. Top with a bay leaf, or attach to jar or bag for decoration.
In six snack-size resealable plastic bags, place three bouillon cubes, 1 tablespoon celery flakes, 1 tablespoon parsley, 1 tablespoon onion, 1/2 teaspoon pepper, 1/2 teaspoon garlic salt and 1/2 teaspoon thyme; seal bags. Place one in each jar or bag and seal. Yield: 6 batches.
To prepare one batch of soup: Place mix and seasonings in a large saucepan; add water and carrots. Bring to a boil; stir well. Reduce heat; cover and simmer for 45-60 minutes or until barley and lentils are tender. Remove bay leaf before serving. Yield: about 6-1/2 cups per batch.
Originally published as Mushroom Barley Soup Mix in Taste of Home Christmas Annual Annual 2009, p109

Nutritional Facts

1-1/3 cups: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 721mg sodium, 26g carbohydrate (2g sugars, 7g fiber), 5g protein.

  • 1-1/2 cups dried lentils
  • 3 cups medium pearl barley
  • 1 package (1 ounce) dried shiitake or porcini mushrooms (about 2 cups)
  • 6 bay leaves
  • 18 beef bouillon cubes
  • 6 tablespoons dried celery flakes
  • 6 tablespoons dried parsley flakes
  • 6 tablespoons dried minced onion
  • 3 teaspoons coarsely ground pepper
  • 3 teaspoons garlic salt
  • 3 teaspoons dried thyme
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 quarts water
  • 2 medium carrots, chopped
  1. In six pint-size jars or cellophane gift bags, layer 1/4 cup lentils, 1/2 cup barley and 1/3 cup mushrooms. Top with a bay leaf, or attach to jar or bag for decoration.
  2. In six snack-size resealable plastic bags, place three bouillon cubes, 1 tablespoon celery flakes, 1 tablespoon parsley, 1 tablespoon onion, 1/2 teaspoon pepper, 1/2 teaspoon garlic salt and 1/2 teaspoon thyme; seal bags. Place one in each jar or bag and seal. Yield: 6 batches.
  3. To prepare one batch of soup: Place mix and seasonings in a large saucepan; add water and carrots. Bring to a boil; stir well. Reduce heat; cover and simmer for 45-60 minutes or until barley and lentils are tender. Remove bay leaf before serving. Yield: about 6-1/2 cups per batch.
Originally published as Mushroom Barley Soup Mix in Taste of Home Christmas Annual Annual 2009, p109

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whoknew? User ID: 3643851 257685
Reviewed Dec. 4, 2016

"I made a dozen of these for gifts. It's a good thing I tried one, because 3 beef bouillon cubes per jar is NOT enough. It tasted bland, and would have been a disaster to give these away! I went back and added 6 more cubes, for a total of 9 per jar. They are very good, then. I also found that adding more carrots and frozen peas made the soup even better."

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