Ready in 45 minutes
Serves 6 to 8 people.
"This was delicious & healthy! I omitted oil & sautéed veggies in nonstick pan spritzed w/veg oil spray. I increased celery & mushrooms I added 1/2 tsp cider vinegar at very end to brighten the flavor. Will definitely make again "- Chocfanatic
Top-ranked recipe named "Portabella Mushroom and Barley Soup"
In a large saucepan, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Add garlic and mushrooms and cook for 5 more minutes.
Whisk in the flour and cook for 3 minutes. Whisk in the broths and bring to a boil.
Reduce heat and simmer for 45 minutes. Add the parsley and barley and cook for 10 minutes longer.
Chocfanatic 6 months agoThis was delicious & healthy! I omitted oil & sautéed veggies in nonstick pan spritzed w/veg oil spray. I increased celery & mushrooms I added 1/2 tsp cider vinegar at very end to brighten the flavor. Will definitely make again
Chascooks 1 year agoVery agreeable and balanced soup, as is, although you could add beef or lamb and/or Swiss chard if you were in an expansive mood.
sarahguenther 1 year ago
marlonickell 2 years ago
melihbozkurt 2 years agoVery nice soup thanks for sharing with us.
nickcox 2 years agoGreat dish. Needs more seasoning. I added 3 more garlic cloves and I think the whole batch could use a couple dashes of Tabasco. But that's my opinion, I added aback to my personal and it was very tasty!
Megdhg 2 years agoOne of my favorites! Added beef stew meat and everyone loved it!
Ashleestein 3 years agoLove this soup!
TAMMIESANDEL 4 years agoI added more barley - as we like our soups thicker. It was very good & filling - will make this often!
falaise3526 5 years agoAdded a little extra barley, but realized at the finish I really didn't need to. Great tasting soup and filling. ewaymac