Mushroom Barley Soup
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
Reviews
Found this recipe in one of the TOH newstand cookbooks (that I purchased) years ago and it has been one of my favorites ever since. Usually make it per the recipe but today I'm adding a tad bit of Worcestershire sauce to the sauted meat and veg. Think it'll give it a nice bit more savory.... not that it was lacking.
This is a great soup! If you take your time and pat dry the stew meat, then salt and pepper it and brown it really helps to develop a deep flavor. I cooked the veggies longer also to develop more flavor. Make sure you simmer the soup and not boil, otherwise veggies will be mush... perfectly done at 1.5 hours of simmering.
I am on a strict sodium diet as it can put me into the ICU. I don’t understand how the sodium can be that low with two cans of broth plus the amount normally found in meat.
Very good, used baby Bella’s so the taste was kind of on the earthy side. This will be in the regular rotation. Next time I will try a couple of splashes of Worcester sauce.
I have made this soup for years. I used to own 25 years worth of Taste of home cookbooks until I downsized into a tiny house and unfortunately had to downsize them. But I am still a die hard fan! And even after my divorce this was and is my ex husbands favorite soup and I still make it for him like I am today. It’s amazing. Today I played with recipe using Japanese barley, I also used Crimini mushrooms.
If this is cooked too long the barley and veggies get mushy. Flavor? We found it a bit bland but didn’t want to add a lot of salt.
Love this soup,, better next day and freezes well
Can I make this in a crock pot if so how long do I cook it?
I tried this for the first time when TOH printed it years ago. It’s my husbands favorite soup, and I’m always asked to share the recipe. Tip- I like to switch up the meat sometimes and use Italian sausage, other times, half beef, half sausage. Love the extra spice and flavor it adds!
Again, the nutrition values are way off. 65 mg of sodium per serving? With 2 cans of broth? Zero grams of fiber?