Best 2 Mushroom Bean Barley Soup Recipes

Seeking comfort and warmth in a hearty and satisfying meal? Look no further than the delectable "Mushroom Bean Barley Soup." This soul-nourishing soup, brimming with earthy flavors, is a harmonious blend of tender mushrooms, wholesome beans, and chewy barley, simmered in a savory broth enriched with aromatic herbs and spices. Let's embark on a culinary journey to uncover the secrets of crafting this delightful dish, exploring the ingredients, techniques, and variations that will transform your kitchen into a haven of culinary delight.

Let's cook with our recipes!

MUSHROOM BEAN BARLEY SOUP

Mushroom Bean Barley Soup image

Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.-Constance Sullivan, Oceanside, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1/2 cup dried great northern beans
1 pound sliced fresh mushrooms
2 cups chopped onions
1 medium leek (white portion only), sliced
2 tablespoons butter
1 to 2 garlic cloves, minced
2 cartons (32 ounces each) chicken broth
3 celery ribs, thinly sliced
3 large carrots, chopped
1/2 cup medium pearl barley
2 teaspoons dried parsley flakes
1-1/2 teaspoons salt
1 bay leaf
1/4 teaspoon white pepper

Steps:

Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts :

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Creamy Mushroom, Barley and Lima Bean Soup image

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

Ingredients

1 portabella mushroom (two small or one big one)
8 ounces white button mushrooms (small package)
1 carrot (medium size)
3 cups beef stock (can or beef cubes)
1/4 cup barley
2 tablespoons margarine (or butter)
2 tablespoons basil leaves (fresh basil finely chopped)
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix
1 pinch white pepper
1/4 cup lima beans (frozen)
1/4 cup half-and-half cream
1/4 cup bristol cream, Harveys
1/4 lb swiss cheese
1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and make the cooking process go more smoothly.
Use a variety of mushrooms: This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pot: When you're cooking the mushrooms and vegetables, make sure you don't overcrowd the pot. This will prevent them from cooking evenly.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Season to taste: Be sure to taste your soup throughout the cooking process and adjust the seasoning as needed.

Conclusion:

Mushroom, bean, and barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make this delicious soup at home. So next time you're looking for a warm and comforting meal, give this soup a try.