Low 'N Slow Mushroom Barley Soup Recipe

Name: Low 'N Slow Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pearl barley; 1 cup boiling water; 2 tablespoons canola oil; 1 onion, finely chopped; 1 stalk celery, finely chopped; 1 carrot, finely chopped; 6 cups white mushrooms, halved if large; 3 cloves garlic, minced; 1 tablespoon tomato paste; 6 cups beef stock; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon Worcestershire sauce

Servings: persons

1/4 cup pearl barley
1 cup boiling water
2 tablespoons canola oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
6 cups white mushrooms, halved if large
3 cloves garlic, minced
1 tablespoon tomato paste
6 cups beef stock
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

1
Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
2
Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
3
Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
4
Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
5
Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
6
Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 cup pearl barley, 1 cup boiling water, 2 tablespoons canola oil, 1 onion, finely chopped, and more.

Yes, Low 'N Slow Mushroom Barley 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.

Low 'N Slow Mushroom Barley Soup

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