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
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
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield about 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
MUSHROOM-BARLEY SOUP
Shiitake mushrooms and barley make this a very nutritious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.
Nutrition Facts : Calories 201 g, Fat 5 g, Fiber 6 g, Protein 8 g, SaturatedFat 3 g
MUSHROOM BARLEY SOUP
Provided by Mark Russ Federman
Categories Soup/Stew Mushroom Kid-Friendly Lunch Barley Healthy Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
- Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.
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
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls.
MOOSEWOOD MUSHROOM BARLEY SOUP!
I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!
Provided by TishT
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
- Add remaining stock or water, tamari and sherry.
- Saute onions and garlic in butter.
- When they soften, add mushrooms and 1/2 tsp salt.
- When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
- Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
- Taste to correct seasoning.
VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW
A whole bulb of roasted garlic is added to this amazing, healthy and easy mushroom and barley stew. So comforting!
Provided by Lauren Hartmann
Categories Main Course Soup
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.
- Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown. Remove from the oven and set aside.
- While the garlic is roasting, cut the mushrooms into large chunks, I usually quarter mine. Then chop the carrots.
- When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high.
- Then add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
- Next, when the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine.
- Now, pour the vegetable broth, soy sauce and apple cider vinegar into the pot. Stir to combine. Then add the dried thyme and dried rosemary.
- Bring the stew to a simmer, then pour the barley into the pot. Season with another pinch of salt and pepper. Continue to simmer on medium low until the barley is cooked. Check the package for timing. I like to use parboiled barley, which only takes 10-15 minutes, but regular barley takes about 30-45 minutes.
- Once the barley is soft, taste the stew and adjust seasoning. Serve immediately with fresh herbs on top if you want.
MUSHROOM BARLEY SOUP - INSTANT POT
Instant Pot Mushroom barley soup is a hearty soup that is perfect for a cold night and it can be made in under one hour.
Provided by Anne
Categories Soup Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Saute the Veggies. Preheat the electric pressure cooker by selecting the saute function. Once it's hot add a tablespoon of olive oil then add the onions and garlic. Cook them until they begin to soften and stir in the carrots and mushrooms; cook for a few minutes longer.
- Add the Remaining Ingredients. Use a wooden spoon to stir in the tomato paste and continue with the broth, wine and barley.
- Set the Pressure and Cook. Set the pressure cooker cook for 20 minutes on high pressure.
- Natural Release. Once the cooking process has stopped, let the soup sit for 8 to 10 minutes longer for a natural release and carefully remove the lid and serve the soup.
Nutrition Facts : Calories 179 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 1/2 cups, Sodium 680 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MUSHROOM BARLEY GARLIC SOUP
I got this out of Parade magazine ten years ago( '99). It is very garlicky, with an earthy flavor. Easy to make, too. I usually add seasoning as I go along. Thyme, Oregano, and even Rosemary is good in this. I have included the minimal spices. Add what you like!
Provided by Retro Kali
Categories Clear Soup
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- rinse and drain barley.
- clean and quarter mushrooms.
- combine broth, barley and carrots in a pot. simmer 40 minutes.
- heat butter and oil in skillet, cook onion five minutes.
- add mushrooms to onion mixture. cook five minutes.
- add garlic to mushrooms and onions. cook five minutes.
- combine all ingredients. simmer 20 minutes.
- serve with great bread.
Nutrition Facts : Calories 258, Fat 9.9, SaturatedFat 3.2, Cholesterol 7.6, Sodium 2157.1, Carbohydrate 27.9, Fiber 6.1, Sugar 5.3, Protein 15.5
MUSHROOM BARLEY SOUP
This soup is a great way to warm you up on a winter day!
Provided by Kristin Turrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- 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.
- 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.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 30.5 g, Fat 4.9 g, Fiber 7.4 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 882.4 mg, Sugar 4 g
MUSHROOM BARLEY SOUP
Steps:
- Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.
- While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve.
- Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, shiitakes, leek, and porcini and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
- Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper.
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5/5 (1)Total Time 1 hr 30 minsCategory SoupCalories 272 per serving
- Heat 2 tablespoons of the olive oil in a 4 qt Dutch oven or soup pot (that has a lid) over medium until shimmering. Add the leeks, onions, celery and carrots, and cook until the onions are soft, about five minutes.
- While the vegetables simmer, take about 1/3 of the sliced mushrooms and give them a rough chop. Add the chopped mushrooms to the pot, and cover. Cook until the mushrooms have released their juices and are nicely browned, 8 to 10 minutes.
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- Scoot everything to one side of the pot. Add the remaining tablespoon of olive oil to the cleared spot. Spoon the tomato paste, smoked paprika, marjoram, and a large pinch of salt over the oil. Stir to bloom the spices and create a fragrant paste.
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- Cook onion, carrot, and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook for 5 minutes more.
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- Cook the barley according to package instructions. This takes 30-40 minutes, and may be done in advance.
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- Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
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- Meanwhile, dice the onion. Peel and dice the carrots. Dice the celery. Slice the baby bella mushrooms. Mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced baby bella mushrooms, soy sauce, and basil. Cook 4 minutes. Add the onion, carrots, celery, and garlic and cook 5 to 6 minutes until softened. Stir in the barley and cook for 2 minutes. Add the vegetable broth and kosher salt.
- Bring to simmer and cook 25 to 30 minutes until barley is soft. Whenever the dried mushrooms are finished soaking (likely around when the simmering starts), remove and rinse them, then add them to the soup. Pour the remaining liquid through a fine-mesh strainer into the soup (this avoids any tough particles).
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- Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.
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