Quickest Mushroom Barley Soup Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

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:

• In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
• Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.

Steps:

• Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
• Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
• Pour beef stock into the pot.
• Stir pearl barley into the stock.
• Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
• Stir mushrooms through the soup; cook 1 hour more.

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.

Steps:

• In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
• Add broth and the water to pan; bring to a boil over high heat. Reduce to a simmer; add barley and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve immediately, garnished with Parmesan.
• About Barley
• Pearl barley and quick-cooking barley absorb water faster than regular hulled barley because their bran layers have been removed. The quick-cooking variety, however, has also been presteamed and takes only 10 minutes to cook-more than twice as fast as pearl barley.
• Nutrition Information
• (Per Serving)
• Calories: 310
• Fat: 6.8g (2.4g Saturated Fat)
• Protein: 15.1g
• Carbohydrates: 48.7g
• Fiber: 8.6g

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 large soup pot, heat the oil over medium heat. Saute the onions and garlic for 1 minute, stirring frequently.
• Add the boiling water, tomato paste, stock powder, barley, mushrooms, carrots, celery, 2 t dill, the thyme and salt. Stir well and bring to a boil. Cover, lower the heat, and simmer for 5 minutes.
• Taste and add up to 1 t more dill if you like. Cover and simmer until the vegetables and barley are tender, about 5 more minutes.
• If you wish, enhance the flavor with either sherr or balsamic vinegar, and add black peppr to taste.