Lentil Barley and Mushroom Soup

    (78)
    1 hour 30 min

    A wholesome and delicious soup made with brown lentils, pearl barley, mushrooms and celery, simmered in a beef stock. Serve with crusty bread rolls or a side salad.


    65 people made this

    Ingredients
    Serves: 8 

    • 4 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 stick celery, chopped
    • 2 carrots, chopped
    • 150g pearl barley
    • 150g brown lentils
    • 30g dried porcini mushrooms, rinsed
    • 2 litres low salt beef stock
    • 1/4 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • 1/4 teaspoon freshly ground black pepper
    • 1 bay leaf
    • 275g button mushrooms, sliced
    • 1 tablespoon dry sherry

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
    2. Pour in the beef stock and season with thyme, parsley, pepper and the bay leaf. Bring to the boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (63)

    by
    32

    This soup is delicious and so simple. I had not cooked with lentils before and I wanted to try them. I love barley and the thought of having them together intrigued me. A friend gave a bag of lentils to me and I found this recipe. When I read it, it seemed too simple to be good. However I read the reviews and saw most people didn’t change much. I didn’t have any porcini mushrooms but I had a ton of sliced button mushrooms so I sautéed them in a little olive oil and put them in the soup. I added a parsnip and a couple potatoes to make it heartier. To my dismay I did not have sherry on hand so I added a tablespoon of balsamic vinegar which added a full bodied richness. With a warm loaf of bread and a glass of good wine, this soup was a great comfort food on a cold winter night. Thank you Diana for sharing!!!  -  08 Jan 2010  (Review from Allrecipes US | Canada)

    by
    28

    I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend doing that. But, there was one issue: I don't know if beef broth and vegetable broth heat differently, but 2 qts. of veggie broth were not NEARLY enough. I was basically making a stew with only 2 qts. So, I used 3 qts. which made a good, thick, hearty soup. That was as much room as I had in my pot. Next time, I'll use a large pot, and 4 qts. of veggie broth, and I'm sure that will be perfect!  -  09 Dec 2007  (Review from Allrecipes US | Canada)

    by
    17

    I have to say this was one of the best soups I've made (and I make a lot of soups...)! The thyme compliments the mushrooms perfectly. I didn't have the dried mushrooms so sauted white button mushrooms instead. I did end up adding some homeade noodles and extra stock as I wanted this to be a meal soup, which added nicely to the soup.  -  14 Mar 2009  (Review from Allrecipes US | Canada)

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