Quick-Cooking Mushroom Barley Soup Recipe

Name: Quick-Cooking Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 ½ cups onions, coarsely chopped; 1 ½ teaspoons garlic, minced; 6 cups boiling water; ¼ cup tomato paste; 3 tablespoons instant vegetable stock powder; ½ cup quick-cooking barley; 12 ounce dried mushroom, sliced and rinsed; 3 large carrots, trimmed and cut into 1/4-inch slices; 2 large celery ribs, trimmed and cut into 1/4-inch slices; 2 -3 teaspoons fresh dill; ½ teaspoon dried thyme; ½ teaspoon salt; 2 -4 tablespoons dry sherry (optional); 1 -2 teaspoon balsamic vinegar (optional); fresh ground black pepper

Servings: persons

1 tablespoon olive oil
1 ½ cups onions, coarsely chopped
1 ½ teaspoons garlic, minced
6 cups boiling water
¼ cup tomato paste
3 tablespoons instant vegetable stock powder
½ cup quick-cooking barley
12 ounce dried mushroom, sliced and rinsed
3 large carrots, trimmed and cut into 1/4-inch slices
2 large celery ribs, trimmed and cut into 1/4-inch slices
2 -3 teaspoons fresh dill
½ teaspoon dried thyme
½ teaspoon salt
2 -4 tablespoons dry sherry (optional)
1 -2 teaspoon balsamic vinegar (optional)
fresh ground black pepper

1
In a large soup pot, heat the oil over medium heat.
2
Saute the onions and garlic for 1 minute, stirring frequently.
3
Add the boiling water, tomato paste, stock powder, barley, mushrooms, carrots, celery, 2 t dill, the thyme and salt.
4
Stir well and bring to a boil.
5
Cover, lower the heat, and simmer for 5 minutes.
6
Taste and add up to 1 t more dill if you like.
7
Cover and simmer until the vegetables and barley are tender, about 5 more minutes.
8
If you wish, enhance the flavor with either sherr or balsamic vinegar, and add black peppr to taste.

3320

kcal

Calories

364

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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 ½ cups onions, coarsely chopped, 1 ½ teaspoons garlic, minced, 6 cups boiling water, and more.

Yes, Quick-Cooking 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.

Quick-Cooking Mushroom Barley Soup

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