Mushroom-Barley Soup Recipe

Name: Mushroom-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pearl barley uncooked; 6 1/2 cups water; 1 tablespoon margarine; 1 medium onions chopped; 2 each garlic cloves minced; 1 pound mushrooms sliced; 1/2 teaspoon salt; 3 tablespoons soy sauce, tamari; 3 tablespoons sherry dry; 1 x black pepper

Servings: persons

1/2 cup pearl barley uncooked
6 1/2 cups water
1 tablespoon margarine
1 medium onions chopped
2 each garlic cloves minced
1 pound mushrooms sliced
1/2 teaspoon salt
3 tablespoons soy sauce, tamari
3 tablespoons sherry dry
1 x black pepper

1
Place the barley and 1 1/2 cups of the water in a large saucepan or a Dutch oven.
2
Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
3
Meanwhile, melt the margarine in a skillet.
4
Add the onions and saute for about 5 minutes over medium heat.
5
Add garlic, mushrooms, and salt.
6
Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes.
7
Stir in soy sauce and sherry.
8
Add the saute with all its liquid to the cooked barley, along with the remaining 5 cups of water.
9
Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat.
10
Taste to correct seasonings, and serve.

121

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 1/2 cup pearl barley uncooked, 6 1/2 cups water, 1 tablespoon margarine, 1 medium onions 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.

Mushroom-Barley Soup

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