Mushroom and Barley Soup

    Mushroom and Barley Soup

    (84)
    24saves
    1hr5min


    77 people made this

    About this recipe: A deliciously hearty winter soup that will warm the cockles of your heart. Barley is simmered with mushrooms in a seasoned beef stock. Serve with fresh crusty bread, if desired. This soup can be made vegan-friendly by substituting in vegetable stock instead of beef stock.

    Ingredients
    Serves: 6 

    • 200g barley
    • 750ml water
    • 1 1/2 tablespoons olive oil
    • 2 onions, chopped
    • 1 carrot, thinly sliced
    • 2 sticks celery, thinly sliced
    • 575g sliced mushrooms
    • 1.2 litres beef stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Method
    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Bring the barley and water to the boil in a saucepan. Cover, reduce heat to low and simmer 30 minutes or until tender.
    2. 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.
    3. Pour in beef stock 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.
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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (84)

    by
    144

    Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly!  -  13 Jan 2009  (Review from Allrecipes US | Canada)

    by
    110

    This soup is a good base recipe but I really feel it's overrated. As some other reviewers have noted the result has a hearty consistency but is bland. To make it special but keep it healthy I added 2/3 cup of sherry (red wine would also do nicely), two minced cloves of garlic to the onion sautee, and then minced a sprig of fresh rosemary (fresh tarragon or chopped fresh Italian parsley might also be nice). If you want a richer flavor consider using butter instead of olive oil to sautee the onions and garlic. This revised recipe would rate 4-5 stars but I can only give the original recipe 3 stars because it's just not exceptional without significant tinkering.  -  18 Mar 2010  (Review from Allrecipes US | Canada)

    by
    42

    This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful!  -  06 May 2008  (Review from Allrecipes US | Canada)

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