Heartymushroombarleysoupwithchickenandvegetables Recipes

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MUSHROOM BARLEY SOUP RECIPE



Mushroom Barley Soup Recipe image

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Provided by Suzy

Categories     Soup

Time 45m

Number Of Ingredients 16

Extra virgin olive oil (I used Private Reserve Greek EVOO)
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley

Steps:

  • In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
  • In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
  • Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
  • Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
  • Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
  • Finish with fresh parsley. Transfer to serving bowls and enjoy!

CHICKEN VEGETABLE BARLEY SOUP



Chicken Vegetable Barley Soup image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

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

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g

CHICKEN, BARLEY AND MUSHROOM SOUP



Chicken, Barley and Mushroom Soup image

One of my all-time favourite soups, this is rich and very tasty. No one needs to know that it's healthy! You really should use the chicken thighs because it contributes a lot to the flavour and richness. Enjoy!

Provided by Nif_H

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 lb boneless skinless chicken thighs, cut into bite-size pieces
6 cups chicken broth
1/2 cup pearl barley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 bay leaves
2 cups mushrooms, coarsely chopped
1/4 cup fresh parsley, chopped

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
  • Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
  • Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

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