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
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
I'M CRAZEE FOR BARLEY MUSHROOM VEGGIE SOUP
This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me--over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot.
Provided by Sharon123
Categories < 4 Hours
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
- In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
- Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
- Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
- Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
- Add sliced porcini mushrooms, along with soaking water to crock-pot.
- Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
- Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
- Ladle soup into bowls. Garnish with parsley and serve. Enjoy!
Nutrition Facts : Calories 105.5, Fat 2.1, SaturatedFat 0.3, Sodium 336.7, Carbohydrate 18.6, Fiber 4.7, Sugar 1.9, Protein 4.3
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