Community Pick
Mushroom Barley Soup
"a hearty comforting soup for those cold blustery days."
photo by Oliver1010
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 - 1 1⁄2 lb mushroom (white button, baby portobella, or mixture of both)
- 1⁄4 cup butter (prefer unsalted)
- 1 medium onion, chopped
- 1 leek, white and pale green parts only, chopped
- 8 cups chicken broth
- 1 medium white potato, peeled, diced small
- 1⁄2 cup chopped celery (use the top leaves too)
- 1 teaspoon minced garlic
- 1 large carrot, peeled and thinly sliced
- 1⁄2 cup pearl barley
- 2 bay leaves
- salt and pepper
directions
- remove stems from mushrooms.
- slice caps and set aside.
- chop stems.
- melt butter in heavy large soup pot over medium heat.
- do not let butter brown.
- add onion, leek, carrrots, celery, and garlic.
- saute until tender, about 8 minutes, stirring constantly.
- add mushrooms, cook 2 minutes.
- add chicken stock, barley, potato, and bay leaves.
- bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
- season to taste with salt and pepper.
- remove bay leaves and discard.
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Reviews
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This soup was delicious. i only made a couple changes. I used one can of beef broth, one can of chicken broth and 2 cans of vegetable broth. I also used salted butter since thats what i had on hand. I sliced some shitake and baby portebellos too to add to the mix, they were a delicious addition. I am giving it 5 stars and would give it more if i could because it was my 11 and 7 year old that ate ALL of the soup! I had a bowl before i napped before my 3rd shift job, and when i awoke, looking forward to bringing a bowl to work with me, it was GONE!! DH told me that they each had 2 helpings for dinner, and the kids begged for more later till they finished it! Needless to say, im on my way to the store after writing this review, to get some more mushrooms to make a double recipe for tonights dinner :) oh, let me add that i also left out the potato -
This is one of those soups that shouldn't be served until the next day, IMO. It was ok the first day but I had my doubts about making it again because it takes so long to cut up all the vegs. But I decided it was all well worth it when I had a bowl the next day. Yum! I did add about 1/4 cup of cream to it.
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This is a very soul-soothing delicious soup. We are just starting to get bitter cold weather here and I am so glad I had this soup to enjoy. I used a combo of baby bellas and button mushrooms. I made no alterations and the flavor and smell were excellent. Thanks for sharing this recipe. Will make again. -
I made this as part of the Comfort Food Cook-a-thon and I'm so glad I did! My boyfriend decided this is his new favorite soup (and I make a lot of soups) and ate a bowl of it with breakfast, lunch and dinner until it was gone. I made it a week (or more) ago and he's been bothering me every day to make more! I dodn't have any bay leaves, so I used some thyme and other spices to taste. I used a mix of white button and crimini (these are the same thing as baby portobello, by the way, for those who don't know). I also used one small-medium unpeeled russet potato. Wonderful, wonderful, wonderful. This tastes completely gormet and really isn't much work, less slicing all the mushrooms. I know I'll be making this again (by BF demands it!) Thanks so much for posting. -
I have put this soup into my new healthy menu rotation. It is delicious. I used beef broth cubes and cut the amount by 50% to help reduce the sodium level. Thank you for sharing this healthful recipe!
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Tweaks
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Very good. I used olive oil instead of butter, and added about a tsp dried thyme, little bit of rosemary, and finished it with a generous dollop of chardonnay. The next day, the flavor had become rich and full bodied. Thanks for posting. I will make this again!
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
