- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped carrot
- 1/3 cup chopped onion
- 2 cups water
- 3/4 cup quick-cooking barley
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.
- In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Yield: 6 servings.
Reviews forQuick Mushroom Barley Soup
"Great basic recipe that I've made twice. Changed it up the second time with two types of mushrooms -- baby portobellos and buttons. I also added fresh dill and thyme from our garden (no reason we can't use dried as well, right?)."
"I love this soup!!! In answer to other comments, if you need more flavor by all means add more salt or herbs. I thought it was delicious and I added a little extra salt to my bowl. I also used canned mushrooms which also worked. That liquid was part of the 2 cups of water."
"I used 2 cups of mushrooms according to a suggestion and added thyme. It was great!"
"I enjoyed this soup for something different, especially since I really like barley. Like other reviewers, I also had to use regular barley (precooked), and I just added it without any extra water. I also used fat free milk and believe the flavor was not impaired. I do think it needs some kind of additional spice. I will try the thyme as suggested."
"I thought this lacked flavor. The only seasoning was the salt and pepper. My family ate it but no one was impressed."
"This soup is delicious and very hearty. I used 1 1/2 cups of mushrooms and fat free milk in place of whole milk. I also eliminated the salt for health reasons and added some onion powder and a little MSG. Unlike the other reviewers I was able to find the quick cooking barley which absorbed nearly all the water, so if you have to precook regular barley I recommended eliminating the water from the recipe. The leftovers got very thick and could have used a little extra milk to thin it out, but I didn't add any because I like it thick. This recipe will definitely go into the regular rotation, although next time I plan to use 2 cups of mushrooms to increase the mushroom flavor."
"Very good. I had no luck finding quick cooking barley so I pre-cooked regular pearl barley. I thought it was a little bland so I sprinkled a little thyme on it to see if that would make a difference. It did. Good for a cold winter's day. Hearty and filling."