Mushroom Barley Soup Mix 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!

MUSHROOM BARLEY CASSEROLE



Mushroom Barley Casserole image

A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

1 cup medium pearl barley
1 small onion, chopped
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1 cup slivered almonds, toasted
1 envelope onion soup mix
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 to 3-1/2 cups chicken broth

Steps:

  • In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

QUICK MUSHROOM BARLEY SOUP



Quick Mushroom Barley Soup image

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I've been fixing it ever since. -Edie Irwin, Cornwall, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

WILD RICE AND BARLEY SOUP MIX



Wild Rice and Barley Soup Mix image

Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon brown sugar
2 teaspoons Italian seasoning
1/2 teaspoon dried minced garlic
1/2 teaspoon ground celery seed
1/2 teaspoon pepper
1/2 cup medium pearl barley
1/3 cup dried vegetable flakes
3 tablespoons chicken bouillon granules
1/2 cup uncooked wild rice
1/2 cup dried minced onion
ADDITIONAL INGREDIENTS:
8 cups water
Real bacon bits, optional

Steps:

  • In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.

BARLEY, LENTIL AND MUSHROOM SOUP



Barley, Lentil and Mushroom Soup image

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Provided by Diana Hagewood Smith

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

Time 1h30m

Yield 8

Number Of Ingredients 14

¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
  • Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

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

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

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

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

Provided by Mark Russ Federman

Categories     Soup/Stew     Mushroom     Kid-Friendly     Lunch     Barley     Healthy     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1/2 ounce dried Polish mushrooms or dried porcini mushrooms*
6 tablespoons unsalted butter
1 medium onion, diced
3 cloves garlic, minced
3/4 pound fresh mushrooms, trimmed and thinly sliced
2 stalks celery with leaves, diced
1 large carrot, peeled and diced
1/4 cup chopped fresh parsley
1 tablespoon all-purpose flour
1 quart low-sodium beef broth
3/4 cup barley, rinsed
2 teaspoons kosher salt
Freshly ground black pepper
*Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

Steps:

  • Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
  • Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
  • Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.

MUSHROOM BARLEY SOUP MIX



Mushroom Barley Soup Mix image

Steaming bowls of homemade soup are less than an hour away when you have this lovely layered soup mix on hand. You won't miss the meat in this hearty soup featuring lentils and barley.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield about 6-1/2 cups per batch.

Number Of Ingredients 14

1-1/2 cups dried lentils
3 cups medium pearl barley
1 package (1 ounce) dried shiitake or porcini mushrooms (about 2 cups)
6 bay leaves
18 beef bouillon cubes
6 tablespoons dried celery flakes
6 tablespoons dried parsley flakes
6 tablespoons dried minced onion
3 teaspoons coarsely ground pepper
3 teaspoons garlic salt
3 teaspoons dried thyme
ADDITIONAL INGREDIENTS (for each batch):
2 quarts water
2 medium carrots, chopped

Steps:

  • In six pint-size jars or cellophane gift bags, layer 1/4 cup lentils, 1/2 cup barley and 1/3 cup mushrooms. Top with a bay leaf, or attach to jar or bag for decoration., In six snack-size resealable plastic bags, place three bouillon cubes, 1 tablespoon celery flakes, 1 tablespoon parsley, 1 tablespoon onion, 1/2 teaspoon pepper, 1/2 teaspoon garlic salt and 1/2 teaspoon thyme; seal bags. Place one in each jar or bag and seal. Yield: 6 batches., To prepare one batch of soup: Place mix and seasonings in a large saucepan; add water and carrots. Bring to a boil; stir well. Reduce heat; cover and simmer for 45-60 minutes or until barley and lentils are tender. Remove bay leaf before serving.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 7g fiber), Protein 5g protein.

MUSHROOM AND BARLEY SOUP



Mushroom and Barley Soup image

Nice, filling soup.

Provided by WRHS ProStart

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

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
4 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
½ (12 ounce) package frozen corn
1 cup pearl barley
1 cup thinly sliced cremini mushrooms
1 cup peeled, thinly sliced carrot

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  • Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  • Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  • Cook until barley is tender, about 30 minutes.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 57.2 g, Cholesterol 0.5 mg, Fat 3.8 g, Fiber 8.9 g, Protein 6.6 g, SaturatedFat 0.7 g, Sodium 488.3 mg, Sugar 5.1 g

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

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

14 cups chicken stock or canned low-salt chicken broth
1 1/4 cups pearl barley
3 tablespoons vegetable oil
3 cups chopped onions
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
2 celery stalks, thinly sliced
1 carrot, peeled, thinly sliced
1 parsnip, peeled, thinly sliced

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.)

MUSHROOM BARLEY SOUP



MUSHROOM BARLEY SOUP image

Categories     Soup/Stew     Beef     Vegetable     Winter

Yield 8-10 cups

Number Of Ingredients 15

3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking
3 tablespoons olive oil
1 pound fresh mushrooms sliced
3/4 pound onions, chopped
2 celery stalks, chopped
(2-3) 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) or 1(1/2)-2 lb. piece of chuck roast with bone
Knuckle bones and/or marrow bones (I use both)
1 can (14 oz) beef broth
4 cups beef consomme (from boullion is fine)
Reserved liquid from mushrooms
Water to cover the meat.
Total amount of liquid is about 6-7 cups-you will get more soup than that
1 pound parsnips, peeled, cut into chunks
1/2 pound carrots, peeled, cut into chunks
1 package of Manischewitz split pea with barley soup mix.

Steps:

  • Boil water and after rinsing the dried mushrooms, soak them in 1 cup boiling water for 30 minutes. Place a paper towel in a strainer and drain the mushroom over a bowl reserving the drained liquid. Coarsely chop the mushrooms. Heat oil in heavy very large pot over medium-high heat. Add fresh and formerly dry mushrooms and onions. Sauté over medium heat until mushrooms brown, about 18 minutes. Add celery and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1-1/2 hours. Add the contents of the Manischewitz package MINUS the seasoning and bring to a boil and cover and simmer for an additional 50 minutes, then add the seasoning mix and cover and simmer for an additional 10 minutes.

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

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WILD MUSHROOM, BEAN AND BARLEY SOUP MIX - RELISH
Combine 1 pint soup mix, 4 cups water and 2 cups vegetable broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stir in 2 more cups vegetable broth and 1 teaspoon salt. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender. Sharing options. Close.
From relish.com


ZINGERMANS ANN ARBOR MUSHROOM AND BARLEY SOUP …
Margee's Recipes Friday, December 2, 2011. This mushroom barley soup is from Zingerman's Deli in Ann Arbor, MI. Mushroom Barley Soup. 2 Tblsp dried porcini mushrooms. 2 Tblsp butter. 1 large onion, thinly sliced. 2 ribs celery with leaves, diced. 1/4 c chopped Italian parsley. 1 carrot, peeled and sliced . 3 cloves garlic, chopped. 1 lb fresh mushrooms (you can use any type you wish, or a mix ...
From tfrecipes.com


MUSHROOM BARLEY SOUP MIX - COOKEATSHARE
Recipes / Mushroom barley soup mix (1000+) Hearty Mushroom Barley Soup. 1844 views. Hearty Mushroom Barley Soup, ingredients: 1 tsp extra virgin extra virgin olive oil, 2. Mr Food's Mushroom Barley Soup. 1542 views. Mushroom Barley Soup, ingredients: 4 lrg soup base or possibly a mix), 1 c. Medium barley. Cream Of Portobello Mushroom Barley Soup . 1379 views. Of Portobello Mushroom Barley Soup ...
From cookeatshare.com


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