Best 3 Creamy Mushroom Barley Soup Recipes
There's nothing quite like a warm, comforting bowl of creamy mushroom barley soup on a chilly day. It's the perfect meal to warm your bones and fill your belly. With its rich, creamy broth, tender mushrooms, and hearty barley, this soup is sure to satisfy. Plus, it's surprisingly easy to make. So if you're looking for a delicious and easy-to-make soup recipe, look no further!
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER
A wintertime comfort food at its best. I cook for 8 people with big appetites, so halve this recipe for a smaller group. If you like green bean casserole, try adding green beans and some fried onions on top for a tasty twist. Remember, homemade broth has the best flavor, but you can substitute store-bought or chicken or turkey broth.
Provided by Namaste Mama
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h25m
Yield 14
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
- Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
- Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
- Cook on Low for 5 hours.
- Stir heavy cream and green beans into the soup and cook 1 hour more.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 34.1 g, Cholesterol 43.6 mg, Fat 11.3 g, Fiber 7.3 g, Protein 12.2 g, SaturatedFat 5.7 g, Sodium 479.1 mg, Sugar 1.2 g
CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP
There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.
Provided by SkipperSy
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION:.
- Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
- Clean the white button mushrooms and slice into big pieces, set aside.
- Clean the carrot and then cut into diagonal slices, set aside.
- Cut into thin slices the swiss cheese and set aside.
- COOKING INSTRUCTIONS:.
- This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
- Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
- Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
- Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
- Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
- Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
- Enjoy!
- NOTES:.
- You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
- This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.
Nutrition Facts : Calories 267.8, Fat 16.4, SaturatedFat 7.6, Cholesterol 31.7, Sodium 852.8, Carbohydrate 17.2, Fiber 3.9, Sugar 2.9, Protein 14.8
CREAMY MUSHROOM BARLEY SOUP
Taken from the Campbell's web site a few years back. Haven't tried it yet, but it's real simple and it's just doctoring up their canned soup to make it more homemade.
Provided by jonesies
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan.
- Add mushrooms and onion and cook until tender.
- Add barley and cook until lightly browned.
- Add soup, water, thyme and pepper.
- Heat to a boil.
- Cover and cook over low heat 40 minutes or until barley is done.
- Garnish with parsley.
Nutrition Facts : Calories 80.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 32, Carbohydrate 9.8, Fiber 2.2, Sugar 1.1, Protein 1.9
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Some good choices include cremini, shiitake, oyster, and portobello mushrooms.
- Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and umami.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
- Add a splash of white wine to the soup. This will help to brighten the flavor.
- Season the soup to taste with salt and pepper. You may also want to add a bay leaf or two for extra flavor.
- Serve the soup with a crusty bread or roll. This will help to soak up the delicious broth.
Conclusion:
Creamy mushroom barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, so it is a good choice for busy weeknights. With a few simple tips, you can make a delicious creamy mushroom barley soup that your whole family will love.
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