MUSHROOM-BARLEY SOUP
Categories Soup/Stew Mushroom Vegetable High Fiber Lunch Barley Root Vegetable Fall Winter Chill Simmer Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
- Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
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Brianna Lamour
[email protected]This soup is so hearty and flavorful. It's perfect for a cold winter day.
Dorothy Jones
[email protected]I love the combination of mushrooms and barley in this soup.
Edilynn Mendoza
[email protected]This soup is so easy to make and it's always a hit with my family!
Shakirah Nalubowa
[email protected]This soup is a keeper!
kailash bm
[email protected]I'll definitely be making this soup again!
Md rabbi122
[email protected]Delicious!
Robienett Stallins
[email protected]This soup was a bit too thick for my taste. I added some extra water and it was much better.
Katherine Ardelean
[email protected]I've been making this soup for years and it's always a hit! It's so easy to make and it's always delicious. I love the combination of mushrooms and barley, and the soup is always so creamy and flavorful. I highly recommend this recipe!
Sosuke Yamazaki
[email protected]This soup is delicious and easy to make. I used vegetable broth instead of chicken broth and it was still very flavorful. I will definitely be making this soup again!
BOLO2UND340 TV
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch and freeze it in individual portions so I can have it on hand for a quick and easy meal.
Ruboul Hosean
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper, and a bit of cayenne pepper, and it was much better.
Dajuan williams
[email protected]Easy to make and very tasty. I used half the amount of barley and it was still plenty. I also added a handful of chopped carrots and celery.
Danny Frew
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, and the mushrooms and barley were cooked to perfection. I will definitely be making this soup again!
Zaara Haniff
[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 combination of mushrooms and barley, and the soup is always so creamy and flavorful. I highly recommend this recipe!
Aaliyah Lopez
[email protected]This mushroom barley soup is hearty, flavorful, and oh-so-satisfying! I used cremini mushrooms and pearl barley, and the soup turned out thick and creamy. I also added a bit of fresh thyme, which really brightened up the flavor. Definitely a keeper!