Quick Mushroom Barley Soup
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 cup: 196 calories, 7g fat (3g saturated fat), 12mg cholesterol, 654mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 whole milk, 1/2 fat.
Jan 16, 2020
I made the recipe as is with no changes and felt it was very bland. It is a good basic soup but needs additional seasonings
Sep 24, 2017
I really like this soup! Very easy, satisfying and delicious.I did make a few changes: as written, the recipe has way too much salt for me, so I reduced the salt by 2/3 (only using 1/2 tsp. for the whole pot, which was plenty). I added two packets of Herb-Ox No Sodium Chicken Bouillon (an excellent product, a very flavorful and versatile ingredient for those of us who need to watch their salt intake), 1 tsp. dried thyme, and a wee sprinkling of low sodium lemon pepper seasoning instead of black pepper. I also added a couple of chopped up stalks of celery because I find it gives a nice depth of flavor. I also didn't have quick-cooking barley and used regular, just-plain-barley (not pearled) and increased the total cooking time to 30 or 40 minutes. A treat and I'm looking forward to enjoying the leftovers!
Mar 11, 2017
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?).
May 1, 2016
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.
Feb 24, 2016
Very good and quick and easy. Will make again.
Dec 13, 2015
I used 2 cups of mushrooms according to a suggestion and added thyme. It was great!
Dec 3, 2015
This soup is lacking in flavor. It needs some kind of seasoning. Also I couldn't find quick cooking barley so I used regular and cooked it longer.
Dec 1, 2015
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.
Nov 21, 2015
I thought this lacked flavor. The only seasoning was the salt and pepper. My family ate it but no one was impressed.
Nov 13, 2015
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.