Barley, Mushroom, and Onion Soup Recipe

Name: Barley, Mushroom, and Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley, rinsed thoroughly; 8 cups water; 2 tablespoons olive oil; 1 onion, thinly sliced; 1/2 ounce dried porcini mushrooms; 2 tablespoons tomato sauce; 1/2 cup diced carrot; 1 cup diced celery; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper to taste; 1/2 cup freshly grated Parmesan cheese

Servings: persons

1 cup pearl barley, rinsed thoroughly
8 cups water
2 tablespoons olive oil
1 onion, thinly sliced
1/2 ounce dried porcini mushrooms
2 tablespoons tomato sauce
1/2 cup diced carrot
1 cup diced celery
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

1
Place the barley and water in the slow cooker insert.
2
In a saute pan, heat the oil and saute the onion until golden brown, about 10 minutes.
3
Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes.
4
Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
5
Pour the soaking water through a strainer lined with a damp paper towel or a coffee filter.
6
Coarsely chop the mushrooms.
7
Add the mushrooms and the strained soaking water, the sauteed onion, the tomato sauce, carrot, and celery to the barley.
8
Cover and cook on low for 6 to 8 hours, or until the barley is completely tender.
9
Add the parsley and salt and pepper to taste.
10
Serve sprinkled with a tablespoon or two of freshly grated Parmesan.
11
Personally, Id prefer a beer with this hearty, simple peasant soup.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pearl barley, rinsed thoroughly, 8 cups water, 2 tablespoons olive oil, 1 onion, thinly sliced, and more.

Yes, Barley, Mushroom, and Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley, Mushroom, and Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions