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Recipe: Mushroom Barley Soup

This soup is a great way to warm you up on a winter day

Mushroom Barley Soup Ingredients

  • 1 cup barley

  • 3 cups water

  • 1? tablespoons olive oil

  • 2 onions, chopped

  • 1 carrot, thinly sliced

  • 2 stalks celery, thinly sliced

  • 2 (10 ounce) packages sliced mushrooms

  • 5 cups beef broth

  • teaspoon salt

  • teaspoon ground black pepper

How to Make Mushroom Barley Soup

  1. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

  2. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.

  3. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

Mushroom Barley Soup Nutritions

  • Calories: 194.2 calories

  • Carbohydrate: 30.5 g

  • Cholesterol:

  • Fat: 4.9 g

  • Fiber: 7.4 g

  • Protein: 9.6 g

  • SaturatedFat: 0.9 g

  • ServingSize:

  • Sodium: 882.4 mg

  • Sugar: 4 g

  • TransFat:

  • UnsaturatedFat:

Mushroom Barley Soup Reviews

  • Soup is great Ive made it a few times, but have tweaked it. Dont need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - Ive used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly

  • This soup is a good base recipe but I really feel its overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I added 2/3 cup of sherry (red wine would also do nicely), two minced cloves of garlic to the onion sautee, and then minced a sprig of fresh rosemary (fresh tarragon or chopped fresh Italian parsley might also be nice). If you want a richer flavor consider using butter instead of olive oil to sautee the onions and garlic. This revised recipe would rate 4-5 stars but I can only give the original recipe 3 stars because its just not exceptional without significant tinkering.

  • This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("Worlds Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful

  • This was so so delicious. I used a couple of different types ofmushrooms which added interest. Looking forward to leftovers today with the soup

  • Nice, nice recipe. Using a previous reviewers suggestion I didnt precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (half beef/half chicken), then added my 1 cup of barley. I let the whole thing simmer for 45-50 minutes, adding 1 cup more of water along the way- but it could have used a bit more since the barley soaked up a lot. The final broth flavor could have used more of a boost, so next time Ill add a couple teaspoons of the old standby - poultry seasoning. Finally, I placed some thinly sliced baby spinach in the bottom of the bowl before ladling in the soup. Gave it another layer of veggies. Very nice overall.

  • Very good, but I would suggest chopping the mushrooms. Sliced, they were, I hate to say it because its not like they tasted bad, but they had a somewhat slimey consistency which I did not care for. I would leave everything else the same.

  • Thanks so much for this recipe. i love mushrooms but dont like creamy variations too often. this has a real versatility to it. i added one garlic clove and a bit of thyme and only made a half recipe.

  • This is a very tasty and easy soup to make. I washed but didnt cook the barley in advance and added 2 cloves of chopped garlic to the other vegetables. Note - the day after the soup really thickens - as the barley soaks up a lot of the fluids. Just add boiling water, salt and pepper when re-heating and the soup will be just as good and last a little longer

  • This soup had a lot of flavor. I added one more carrot and a few more mushrooms. If you want a good soup to warm your soul and tummy on a cold winters evening,then by all means, make this wonderful soup. It pairs very well with a good crusty bread also. Dan.

  • 5 stars I simmered it for a length of time and the mushrooms soaked up the beefy flavour of the broth. Deicious with ground pepper and fresh-baked rolls

  • Tried this for the first time and will definitely make it again for company this was a great starter before our cheese fondue meal, and the guests requested the recipe (always a good sign). my mods: vegetable bouillon instead of beef stock (omitted additional salt); 2 T olive oil and 1 T butter; added 3 chopped garlic cloves. for mushrooms i used 2 portabello and about 12 whites; i bet you could successfully use whatever sort(s) you like (have).

  • Really good, and easy to make. Only took 30 mins start to finish. Great last minute meal on a week night.

  • This soup is pretty good although it is not my favorite. My family liked it. Anxious to see how it is leftover. I think if make this again I will probably add some more herbs and spices to give a little more flavor.

  • This was an excellent recipe. I put in three carrots and used home made chicken broth instead of beef. I made a double batch -- in one I added diced up honey smoked ham. It was actually better than the one without.Maybe better is wrong -- I just love ham.I did put in, at the recommendation of another reviewer, rosemary and garlic.Definitely have added the recipe to my make again file.

  • Sometimes simple is best, and this recipe is proof of that. I halved the recipe, following the ingredient measurements by the T, and it came out absolutely delicious. I like the fact that it has beef flavour without actual beef, and that it is so quick to make. Really comforting and satisfying. I can have this as a meal, and Im full... without the extra 10 lbs that normal comfort food would bring. Why havent I discovered this recipe before?

  • As it was noted earlier this is a great recipe for a base (I give 4 for the base, because basic instruction is so necessary to go off of for further cooking experiments) After I sauteed the mushrooms, I added about a 1/4C of red wine and let it reduce, then added the beef broth. I then added some dried parsley and some sprigs of fresh thyme. The thyme really brings it together. I would add more broth in the future (the barley seems to keep on keepin on soaking up liquid). If you dont like a starchy soup, dont cook the barley in the same pot

  • Very good soup. Cooked barley separate (i always make extra barley for other meals) and used about 3 cups of cooked barley for recipe. I used 7 cups of water and 7 beef bouillon cubes. Also added some fresh thyme 3 garlic cloves. For my own bowl of soup, i added some chipolte tabasco and cracked pepper. Yummy

  • I made this recipe as stated except that I didnt use celery, because I didnt have any, and I subbed "no beef" broth to make the soup vegan. My husband and I loved it

  • Omitted the onions since I didnt have any. Cut recipe in half and it was perfect for me to have for lunches during the week. Healthy and plenty flavorful for rainy days.

  • Delicious Added 1T butter to the saute and an extra carrot otherwise didnt change a thing, Will definitely make again and again

  • I also add cubed potato, it makes it more starchy. For extra flavor, I add one envelope of Lipton Onion soup and 3 dry bay leaves during cooking. I also add one teaspoon sour cream into my soup bowl. And I use baby bella mushrooms.

  • I scaled the recipe to 2 servings, and added more mushrooms and onion than called for. Omitted the carrot and celery, but added some garlic powder and italian seasoning to the veggies as they sauteed & a couple splashes of worcestershire sauce to the broth. I like the chewy texture of barley, and this is a tasty way to use some and a KEEPER recipe.

  • This is just bland. I feel bad saying that since all the other reviews loved it but it needs something that provides more depth.

  • So good but I use veg. broth instead. I recommend mixing up the mushrooms using shataiki, black mushrooms & baby bellas. Oyster mushrooms too. It gives a really good earthy taste.

  • Excellent. Consider adding 1/2 bottle of cab if tripling recipe. Also shred and add 1/2 cabbage (love cabbage in all soups) and dill.

  • Great.. use vegetable broth and dont pre cook the barley.

  • Another quick and easy soup, Will definitely be making this again and again

  • Pretty darn good for being converted to being made in a slow cooker. I really enjoyed it. The barley ended up a little glutinous so I added some more broth and water. Good with a french loaf Yum

  • I combined several reviewers mods. I added about a Tb of dried rosemary, 2 bay leaves, 1/2 cup of red wine, 5 cloves of garlic (will do 8 next time) and did the barley right in the soup instead of separately (used 6 cups of broth)I used a combo of baby bellas and shiitakes but next time Ill try baby bellas, porcini and chanterelles. I dont think the shiitakes added much.I hesitated between 3 or 4 stars because of the amount of mods I made. Its a great base and Ill definitely be making this again.

  • This was a fantastic recipe I added chicken and left out the celery (I didnt have any on hand) and used fresh baby bella mushrooms. I will make it again and again.

  • Great recipe I made it with no-chicken Better than Boullion broth for a vegan recipe and it came out great

  • This soup was phenomenal to say the very least. I could eat this for the rest of my life. I served it with fresh buttered pain au levain bread.

  • This was great. I added more carrots and also only added one package of mushrooms. I also added 1 clove of minced garlic and 2 more cups of beef broth. Excellent and even better the next day

  • Not quite sure about this one. Was easy to make. It tasted a bit oily to me and I didnt over do the olive oil, I think its the beef broth. I cut up the mushrooms a bit finer than sliced and that came out well. The soup seems to lack seasoning - I added salt and pepper but it was still a bit bland. Im not a very experienced cook, so was not sure what other seasoning would improve the recipe. Not sure Ill make this again...maybe it will taste better when its sat for a while?

  • I followed the instructions that allotted for me to cook the barley in the same pot as the other things, but for whatever reason mine turned out a little bland. i used veggie broth to make it vegetarian, so my choice of broth may have had some impact. i think next time i will add corn and maybe experiment with some more seasonings...

  • Very good

  • Very good but I added fresh dill parsley and thyme it took the recipe to a higher level. I also blended 3/4 of my vegetables after they simmered and before I added the barley for a thick consistency

  • Like others, I made the following changes: 1) added 2 bay leaves and 3 cloves garlic, 2) cooked veggies and barley in the same pot at the same time 3) increased beef broth to 8 C and added 2 C water 4) doubled celery and carrots. The result was a warm filling soup that was rather bland. It needs something else - maybe a can of tomatoes, or some spices, or some sherry. I am going to play around with the leftovers and see what I can come up with.

  • This was great I made a few adjustments....put my carrots and onion through the grate blade on my food processor.....sauteed in a little olive oil with the celery and 3 cloves of minced garlic.....I used sliced white mushrooms and used 6c. of home made veggie stock from this site...A must The veggie stock really makes this soup. I also cooked the barley in my soup and added a little extra water as needed to the soup. Served for lunch yesterday and today.....great tasting and very healthy

  • Good, alreay knew not to expect a "spicy" soup so added a couple of cloves of minced garlic, an extra carrot, 2 types of mushrooms and it was nice, subtle, comforting, filling change.

  • We enjoyed this recipe, but like other reviewers I changed a few things. I doubled (at least) the carrots and celery. Then I added 3 cloves of minced garlic, 1 bay leaf, and a pinch of poultry seasoning. I did not precook the barley, but cooked it in the same pot and ended up using about 8 cups of chicken stock during the hour I simmered it. I will definitely make it again soon.

  • Really good I made this about a year ago and never reviewed it. Made it again a couple days ago I love both barley and mushrooms so no surprise I love this. I wont wait so long to make this again.

  • I used Pacific Foods Mushroom Broth for a vegetarian version, vegetable broth works, too. Add "meaty" flavor with 1 tsp worcestershire sauce. I used small can of tomato sauce instead of past - worked fine. This is a thick and delicious soup.

  • I turned it into a vegan soup by using veggie stock only and instead of precooking the barley, I toasted it with the veggies after they sauteed and then just added the stock. i put a couple of teaspoons of herbs de provence, as well with the sauteeing veggies. Added a 1/2 c of red wine for the simmer. Delicious

  • I love this soup recipe. It was so easy to make, healthy and delicious. My 2 year old daughter loved it as well. I do think next time i will use a variety of mushrooms and roughly chop them. As well as cut the amount of barley in half, i prefer my soups with more broth. I froze half of the soup because it made so much. Delicious Thanks for this addition to my rotation.

  • Easy and delicious can adjust to your taste add what you want. My favorite soup.

  • Great recipe I didnt use the celery, and I cut my own mushrooms, it came out delicious. I Dont see why one would need salt and pepper if you have the beef broth in there, it was perfectly fine without it.

  • The flavors were solidly good, but nothing that would blow your mind...but the dish was incredibly easy for the above average results.

  • Delicious

  • As suggested, I added an extra cup of broth and some minced garlic . I used vegetable broth cause it was lent, but would use beef broth next time. Mixed white and baby portobellos. Drizzle a little cream when serving or a little shake of parm. Yummy

  • It was OK. I expected a bit more. I made some modifications such as more spices (garlic, red pepper flakes, fresh parsley) as per others suggestions. But it just didnt have the "heartiness" that I was looking for.

  • This soup was pretty darn good. I made it how one of the reviewers suggested; simmering the barley in more broth, and adding more later when all the veggies were in. I added some zuchinni and, though it was squishy and overcooked, it was still delightful. Ill be making this again, but I think Ill use chicken stock instead of beef-- it was a bit too beefy for me

  • I cook suppers on Saturday nights for 28 elderly residents in a retirement home and made this soup for them. They loved it and several residents requested second helpings.

  • It is very bland. I added red wine, Mrs. Dash, more garlic etc. and it just doesnt have any flavor to it. The rest is going to be thrown away and I wont make it again.

  • This was Excellent. I mixed some baby bella mushrooms in with the regular mushrooms. I served this with a Pan Roasted Duck. Took the left over Duck meat and soup and mixed together, next weekend we had Mushroom Duck soup. Chicken would work just as well.

  • This was made according to the instructions and was easy.I feel it needs a bit more seasoning otherwise we really enjoyed it

  • Family favorite.

  • If you love musrooms this is the soup for you..A few changes to this recipe low sodium beef broth, garlic & pearl barley. My Boyfriend and I think its delicious

  • I made this vegan using vegetable stock. I added one clove of garlic with onions and added a few spinach leaves sliced very thin towards the end of cooking. Ive made it exactly as written for my mother in law and she absolutely loved it.

  • Delicious, filling, and very low-calorie.

  • Very good. I couldnt get the little ones to try it but my husband and I loved it

  • Took many of previous suggestionssauted carrots onion and celery with tarragon, thyme, 1 bayleaf, salt and pepper then deglazed pan with sherry then added to 6 cups beef broth with 1 cup barley then sauted mushrooms in butter, salt pepper and garlic powder added to broth with dash of rosemary let simmer for 10-15 more minutes total broth cook time about 30 min very tasty

  • Use standard sized packaging of broth and shrooms and 1.5 onions to adjust. Added another carrot, a clove of garlic, a handful of kidney beans, 1/4 cup of red wine and a couple of dashes of Worcestershire sauce.

  • I do a variation of this recipe I grate the carrots and I add shredded potatoes to the broth. I also use mushrooms from Poland that are dry and I boil them for about a half an hour and then add that as part of my stock. Remove some of the broth whisk in some sour cream and then re-add to the soup and I guarantee you will love this rendition of the mushroom barley soup.

  • Awesome easy and very tasty soup. I add more celery and carrots to the recipe. Quick and easy to prepare. My family loves it.

  • Delicious. Made it twice already. Five stars. Everyone loved it.

  • Good basic soup but not much flavor. I used beef bones for stock but then added bay leaves and Marsala wine. The wine made all the difference

  • This recipe is a great starting point, but as other reviewers have noted it needs to be kicked up a bit. It would be hard to ruin it. Rinse the barley until the water runs clear, but dont cook it separately. This should be a single pot dish. I usually dont measure, but I normally add more of all the ingredients. Use more broth and some bouillon. A few shakes of cayenne and more black pepper to give it some depth, a little garlic, some poultry seasoning and I always mix-up the mushrooms (usually cremini and a mixed exotic pack or two). I also add some Trader Joes Mushroom and Company for more Unami.

  • I used baby bella mushrooms and vegetable broth. It was delicious.

  • I added Rosemary and thyme and garlic and it was delicious

  • Tried it last night. Very good. We increased the broth to 7.5 cups and cooked the barley with the veggies. Will definitely try this again.

  • I liked how easy it was. It was bland so had to add some seasoning to hit.

  • Easy and delicious My whole family enjoyed this delicious soup made from simple ingredients. I added an extra carrot and next time I will chop the mushrooms up a bit more. I will definitely make this soup again

  • I love this soup. I was looking for a soup to eat on Weight Watchers that was filling. It is filling and flavorful.

  • Needs more broth. Taste just ok.

Source: Mushroom Barley Soup

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