Mushroom Barley Soup

Mushroom Barley Soup

9 reviews, 4.7 star(s). 100% would make again

Ready in 1 hour

This is a great soup. My family loves it. It's very thick and hearty. Great for a winter night.

Ingredients

6 cups Chicken broth
1/4 cup Butter
3/4 cup Carrots
1 medium onion; (1 cup), chopped
1/2 cup celery; chopped
1 tsp. Garlic; minced
1 lb fresh mushrooms; (6 cups), sliced
3/4 cup barley
salt and pepper; to taste

Original recipe makes 6

Servings  

Preparation

Melt butter in large soup pot over medium heat. Stir in carrots, onions, celery and garlic. Cook until onions are transparent. About 5 minutes.

Add mushrooms. Cook 2 minutes

Add chick broth and barley. Bring to a boil over high heat. Reduce heat to low. Cover, simmer 35 minutes or until barley is tender.

Verified by stevemur
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BigOvnGrl


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Calories Per Serving: 195 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Excellent! Going into my favorites. I also added 4 bone in chicken thighs. Browned them prior to sautéing the vegetables then added back into the pot with the barley. Removed them once barley was cooked, shredded the meat and added back into the soup.
Mamaschaef 3y ago

Great recipe. Quite sumptuous. Though my soup's color turned out a bit lighter.
aparnaharish 3y ago

Absolutely delicious and easy.
Jbrkids 4y ago

So easy to make! And so delish!
BigOvnGrl 4y ago

this is good and hearty soup.
Robilin 4y ago

Very tasty. added 4 bone-in chicken thighs to enrich flavor and add protein for my kids, but would have left as is for myself.
Pattianne20002000 6y ago

Very delicious. Tastes really good as a leftover meal. The flavors of the mushrooms and the barley really comes out after it has been in the fridge for a day and reheated.
bigpoppa62 6y ago

Made this recipe 4 times so far. I replaced the butter with a little olive oil and used cut up chunks of fatty meat.
stanpry 6y ago

[I posted this recipe.]
Sandi149 9y ago

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