MUSHROOM BARLEY SOUP
Make and share this Mushroom Barley Soup recipe from Food.com.
Provided by BoxOWine
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- remove stems from mushrooms.
- slice caps and set aside.
- chop stems.
- melt butter in heavy large soup pot over medium heat.
- do not let butter brown.
- add onion, leek, carrrots, celery, and garlic.
- saute until tender, about 8 minutes, stirring constantly.
- add mushrooms, cook 2 minutes.
- add chicken stock, barley, potato, and bay leaves.
- bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
- season to taste with salt and pepper.
- remove bay leaves and discard.
Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7
HEARTY MUSHROOM BARLEY SOUP
Make and share this Hearty Mushroom Barley Soup recipe from Food.com.
Provided by Dancer
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat dutch oven or large saucepan over medium-high heat until hot.
- Coat with nonstick cooking spray.
- Add oil and tilt pan to coat bottom pan.
- Add yellow onions; cook 8 minutes or until just begining to turn golden.
- Add carrots and cook 2 minutes.
- Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
- Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
- Stir in green onions, salt and pepper.
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
HEALTHY MUSHROOM SOUP
Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side
Provided by Diana Henry
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Cover the porcini mushrooms with 750ml boiling water and leave to soak.
- Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
- Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.
Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
HEARTY MUSHROOM-BEEF-BARLEY SOUP
Savor the delicious flavor and aroma of bacon, mushroom and tender pieces of beef chuck steak in this Hearty Mushroom Beef Barley Soup recipe.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
- Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
- Add dressing, A.1., beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
- Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 16 g, Fiber 4 g, Sugar 5 g, Protein 13 g
HEARTY BEEF BARLEY SOUP
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie, Glen Allen, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.
Nutrition Facts : Calories 306 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 748mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges
HEARTY MUSHROOM BARLEY SOUP....MADE EASY
I WANTED A HEARTY SOUP N FOUND A SMALL AMT OF BARLEY LEFT IN MY PANTRY SO THIS SOUP WAS MADE N DEVOURED
Provided by Lora DiGs
Categories Vegetable Soup
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. RINSE BARLEY N PUT IN A LARGE POT....COVER WITH A CUP OF BEEF BROTH N BRING TO A BOIL THEN PUT ON SIMMER FOR ABOUT A HALF HOUR JUST UNTIL BARLEY BECOMES TENDER.
- 2. IN A SEPERATE PAN MELT BUTTER N BROWN MUSHROOMS A BIT...ONLY TURN ONCE ABOUT 4 MINUTES TOTAL. REMOVE MUSHROOMS N SET ASIDE. NOW PUT ONE TBLSPN OF OLIVE OIL IN PAN N SAUTÉ ONIONS JUST UNTIL SOFTND.
- 3. TO THE SIMMERN BARLEY ADD POTATOES, CELERY, CARROTS, MUSHROOMS N ONIONS. NEXT ADD REMAINN BEEF BROTH COVER N SIMMER FOR 40 MINUTES....ENJOY :)
- 4. BETTER SECOND DAY....IF THERE R ANY LEFTOVERS! IF BROTH HAS BEEN ABSORBD BY BARLEY JUST ADD MORE BROTH N HEAT N EAT ;) ADJUST SEASONN WITH S n P
HEARTY MUSHROOM SOUP
A satisfying and low-fat vegetarian soup that's a good source of folic acid
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h
Number Of Ingredients 12
Steps:
- Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
- Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.
Nutrition Facts : Calories 245 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.13 milligram of sodium
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