Best 2 Mushroom Barley Vegetable Soup Recipes
Mushroom Barley Vegetable Soup is a savory and hearty soup that is perfect for a cold winter day. It is packed with vegetables, mushrooms, and barley, and is simmered in a flavorful broth. This soup is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. It is also a versatile soup that can be easily customized to your liking. You can add more vegetables, or you can use different types of mushrooms. You can also adjust the amount of broth or water to make the soup thicker or thinner. No matter how you make it, Mushroom Barley Vegetable Soup is sure to be a hit with your family and friends.
Here are our top 2 tried and tested recipes!
ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP
Make and share this Asian Mushroom Barley and Vegetable Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
- Drain but reserve the liquid.
- Discard mushroom stems and thinly slice the cups.
- Heat a small amount of oil in saucepan.
- Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
- Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
- Boil gently for 30 minutes until the barley is plump.
Nutrition Facts : Calories 234.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 644.6, Carbohydrate 41.1, Fiber 6, Sugar 8.1, Protein 10.8
MUSHROOM, BARLEY VEGETABLE SOUP
Is it Soup Yet? Remember that commercial? It was years ago and I think it was for Campbell's. My mom used to make a homemade mushroom and barley soup that I absolutely adored- chock full of veggies and flavor. And when she prepared it, the aromas wafting through the house always reminded me of that commercial, because I couldn't...
Provided by Linda Dalton
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.
- 2. In large soup pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When vegetables are soft, add the chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and low simmer covered for 45 minutes.
- 3. Add salt, pepper and mushrooms and simmer another 20 minutes more. Add cooked barley, stir and serve. I like to top the soup with a slice of grilled, rosemary-infused Italian bread, but even store-bought croutons are great.
Tips:
- Choose the right mushrooms: Cremini, shiitake, and oyster mushrooms are all great choices for this soup. They provide a variety of flavors and textures.
- Don't overcrowd the pot: When cooking the vegetables, make sure not to overcrowd the pot. This will help them cook evenly and prevent them from becoming mushy.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
- Add the barley towards the end of the cooking time: This will prevent it from becoming overcooked.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
Conclusion:
This mushroom barley vegetable soup is a hearty, flavorful, and nutritious meal that is perfect for a cold day. It is also a great way to use up leftover vegetables. So next time you have some extra vegetables on hand, give this soup a try. You won't be disappointed!
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