I'M Crazee For Barley Mushroom Veggie Soup Recipe

Name: I'M Crazee For Barley Mushroom Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms; 1 -2 tablespoon olive oil or 1 -2 tablespoon margarine; 2 -3 garlic cloves, finely chopped; 1 cup chopped leek; 2 medium parsnips, peeled and chopped (or carrots); 1 stalk celery, chopped; 7 cups vegetable broth, divided (or chicken broth); 1 1/2 cups fresh mushrooms, sliced (portobella or button); 1 cup lentils, rinsed; 1/2 cup pearl barley; 1 tablespoon tomato paste; 1 1/2 teaspoons dried thyme; 1 teaspoon curry powder; 1 bay leaf; 1 tablespoon finely chopped Italian parsley; 2 tablespoons fresh lime juice; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; parsley, chopped (to garnish)

Servings: persons

1/2 cup dried porcini mushrooms
1 -2 tablespoon olive oil or 1 -2 tablespoon margarine
2 -3 garlic cloves, finely chopped
1 cup chopped leek
2 medium parsnips, peeled and chopped (or carrots)
1 stalk celery, chopped
7 cups vegetable broth, divided (or chicken broth)
1 1/2 cups fresh mushrooms, sliced (portobella or button)
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
parsley, chopped (to garnish)

1
In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
2
In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
3
Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
4
Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
5
Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
6
Add sliced porcini mushrooms, along with soaking water to crock-pot.
7
Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
8
Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
9
Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

416

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms, 1 -2 tablespoon olive oil or 1 -2 tablespoon margarine, 2 -3 garlic cloves, finely chopped, 1 cup chopped leek, and more.

Yes, I'M Crazee For Barley Mushroom Veggie 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!

I'M Crazee For Barley Mushroom Veggie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions