Savory Mushroom-Barley Soup Recipe

Name: Savory Mushroom-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 3/4 cup uncooked medium pearl barley; 4 medium onions, chopped; 2 stalks celery, chopped; 1 tablespoon olive oil; 1 1/2 lbs sliced fresh mushrooms; 6 cups vegetable broth or 6 cups beef broth; 2 cups sliced carrots; 1 (6 ounce) can tomato paste; salt and pepper; 1/2 cup minced fresh parsley

Servings: persons

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 1/2 lbs sliced fresh mushrooms
6 cups vegetable broth or 6 cups beef broth
2 cups sliced carrots
1 (6 ounce) can tomato paste
salt and pepper
1/2 cup minced fresh parsley

1
In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
2
Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
3
Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
4
Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

197

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 11 ingredients. The key ingredients include: 4 cups water, 3/4 cup uncooked medium pearl barley, 4 medium onions, chopped, 2 stalks celery, chopped, and more.

Yes, Savory 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.

Savory Mushroom-Barley Soup

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