Chunky Mushroom Barley Soup Recipes

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MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This soup is a great way to warm you up on a winter day!

Provided by Kristin Turrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 cup barley
3 cups water
1 ½ tablespoons olive oil
2 onions, chopped
1 carrot, thinly sliced
2 stalks celery, thinly sliced
2 (10 ounce) packages sliced mushrooms
5 cups beef broth
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  • Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
  • Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 30.5 g, Fat 4.9 g, Fiber 7.4 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 882.4 mg, Sugar 4 g

CROCKPOT BEEF BARLEY SOUP



Crockpot Beef Barley Soup image

This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 6h15m

Number Of Ingredients 15

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces ((Yukon gold or russets are preferred))
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or sweet onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp better than bouillon beef base ((optional but recommended))
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef broth or stock (reduced sodium)
2/3 cup pearl barley

Steps:

  • If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
  • Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  • Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

Nutrition Facts : Calories 378 kcal, ServingSize 1 serving

VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

CHUNKY MUSHROOM SOUP



Chunky Mushroom Soup image

This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup chopped sweet onion
3 garlic cloves, minced
2/3 cup shredded carrot
1 1/2 lbs fresh button mushrooms, sliced
1 lb fesh baby portabella mushrooms, chopped (or shitakes)
5 cups beef broth or 5 cups vegetable broth
1 cup light cream
2 cups evaporated 2% milk
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1 tablespoon parsley (plus extra for garnish, if desired)

Steps:

  • In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
  • Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
  • Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
  • Serve and garnish soup with extra parsley flakes; if desired.
  • For vegetarian use vegetable broth.

CHUNKY MUSHROOM BARLEY SOUP



Chunky Mushroom Barley Soup image

Make and share this Chunky Mushroom Barley Soup recipe from Food.com.

Provided by kzbhansen

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 medium onion, chopped
1 (8 ounce) package white button mushrooms, sliced
2 tablespoons flour
1 bay leaf
3 cups chicken broth
1/3 cup barley
salt and black pepper

Steps:

  • Heat oil in a large pot. Add mushrooms and onions and cook stirring for about 8 Minutes.
  • Reduce heat to low. Stir in the flour.
  • Add the broth in a steady stream, mixing continuously to blend with the flour.
  • Add Barley, Bay Leaf and simmer on low, covered, for 30-40 minutes until the barley is cooked.
  • Discard bayleaf and season to taste.

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DOUBLE MUSHROOM BARLEY SOUP RECIPES
Make and share this Chunky Mushroom Barley Soup recipe from Food.com. Provided by kzbhansen. Categories Vegetable. Time 1h5m. Yield 4 serving(s) Number Of Ingredients 8. Ingredients ; 2 tablespoons vegetable oil: 1 medium onion, chopped: 1 (8 ounce) package white button mushrooms, sliced: 2 tablespoons flour: 1 bay leaf: 3 cups chicken broth: 1/3 cup barley: salt and black pepper: …
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CHUNKY MUSHROOM BARLEY SOUP RECIPES
Chunky mushroom barley soup is the best recipe for foodies. It will take approx 65 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chunky mushroom barley soup at your home.. The ingredients or substance mixture for chunky mushroom barley soup recipe that are useful to cook such type of recipes are:
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