Mushroom Barley Soup Ww Recipes

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.

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.

Steps:

• In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked.
• In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning).
• Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil.
• Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes.
• Stir in salt and pepper garnish with parsley and serve.

Steps:

• Cook onions and mushrooms over med low heat, til very little juices are left.
• Add garlic, and thyme; cook and stir for 3 minutes.
• Add broths, water, barley and salt and pepper.
• bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 to 2 hours until barley is tender.
• Just before serving add Worcestershire sauce.
• Serve with dollop sour cream.

Steps:

• Small dice onions, celery, and carrots.
• Sweat onions, celery, and carrots in oil, over low heat for 7 minutes-don't brown.
• Add mushrooms and garlic, cook for 4 minutes.
• Add broth, seasoning and barley.
• Simmer for 30 minutes or until vegetables and barley are cooked.
• Adjust seasonings to taste.
• Serve.

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
• Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
• Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
• Cook until barley is tender, about 30 minutes.

Steps:

• In heavy 3-quart saucepan cook mushrooms, onions, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring occasionally.
• Add remaining ingredients. Bring to a boil; reduce heat.
• Cover; simmer 15-20 minutes or until barley is tender.