Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh mushrooms, rinsed and drained; 6 Tbsp. butter or margarine; 1 c. finely chopped onion; 1 clove garlic, finely chopped; 2 (10 3/4 oz. size) cans condensed beef broth; 5 soup cans water; 3 Tbsp. tomato paste or ketchup; 3/4 tsp. salt; few twists freshly ground black pepper; 1 bay leaf; 1/2 c. barley; 1/4 c. freshly chopped parsley; 1 1/2 c. sliced celery (and leaves); 1 1/2 c. sliced carrots; 4 Tbsp. dry sherry

Servings: persons

1 lb. fresh mushrooms, rinsed and drained
6 Tbsp. butter or margarine
1 c. finely chopped onion
1 clove garlic, finely chopped
2 (10 3/4 oz. size) cans condensed beef broth
5 soup cans water
3 Tbsp. tomato paste or ketchup
3/4 tsp. salt
few twists freshly ground black pepper
1 bay leaf
1/2 c. barley
1/4 c. freshly chopped parsley
1 1/2 c. sliced celery (and leaves)
1 1/2 c. sliced carrots
4 Tbsp. dry sherry

1
Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside.
2
In a kettle, melt 4 tablespoons butter.
3
Add the chopped mushrooms along with onion and garlic.
4
Saute 5 minutes.
5
Stir in broth, water, tomato paste, salt, black pepper and bay leaf.
6
Heat to boiling.
7
Stir in barley.
8
Reduce heat.
9
Cover and simmer 1 hour.
10
Add parsley, celery and carrots.
11
Cook, covered, about 30 minutes longer or until vegetables and barley are tender.
12
In medium skillet, melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes.
13
Add to soup along with sherry.
14
Remove bay leaf and serve.

272

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 1 lb. fresh mushrooms, rinsed and drained, 6 Tbsp. butter or margarine, 1 c. finely chopped onion, 1 clove garlic, finely chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions