LOW 'N SLOW MUSHROOM BARLEY SOUP
This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!
Provided by Leanne Cooke
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
- Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
- Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
- Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
- Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
- Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 g
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Apredieu Fertil
[email protected]This soup is delicious! I love the combination of mushrooms, barley, and vegetables.
Chloe Block
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes that I had on hand and it turned out great.
SLOW
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I love the way the mushrooms and barley meld together.
EASIN Hosen
[email protected]This soup is so comforting and flavorful. I love the way the barley and mushrooms soak up the broth. It's the perfect soup for a cold winter day.
Nakalema Patricia
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The barley and vegetables balanced out the mushroom flavor perfectly.
Shabanaimtiaz
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes that I had on hand and it turned out great.
Tauqeer Ahmed
[email protected]I made this soup for my vegetarian friends and they loved it! It's a great way to get your daily dose of vegetables.
Shepon Ali
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Faizan Fiza
[email protected]This soup is delicious and easy to make. I love that I can use frozen mushrooms and barley, which makes it a great weeknight meal.
Mutesi Shan
[email protected]This soup is amazing! The flavors are so rich and satisfying. I love the way the mushrooms and barley meld together. It's the perfect soup for a special occasion.
Joel Njus
[email protected]I'm not usually a fan of barley soup, but this recipe changed my mind. The mushrooms and vegetables add so much flavor and texture, and the barley is cooked perfectly.
GHOST HUNTER
[email protected]This soup is so easy to make and it's absolutely delicious! I love the combination of mushrooms, barley, and vegetables. It's the perfect comfort food for a cold winter day.
A.n sahin Youtuber
[email protected]I made this soup for a potluck and it was a huge success! Everyone raved about the rich flavor and the tender barley. I will definitely be making this soup again.
Khwezi Tshemese
[email protected]This soup was a hit with my family! The mushrooms and barley gave it a hearty and flavorful taste, and the vegetables added a nice crunch. I especially enjoyed the addition of the thyme and bay leaves, which gave the soup a wonderfully aromatic flavo