Portabella Mushroom and Barley Soup

Portabella Mushroom and Barley Soup

11 review, 4.5 star(s). 91% would make again

Ready in 45 minutes

Serves 6 to 8 people.


10 ounces Portabella Mushrooms; diced
2 tablespoon olive oil
1 medium Onion; diced
2 stalks Celery; diced
1 medium Carrot; peeled and diced
1 teaspoon Garlic; minced
1 teaspoon Flour
4 cups Chicken broth
4 cups Beef broth
2 tablespoon Parsley; minced
1/2 cup Barley; quick cooking type

Original recipe makes 6



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.

Serve warm.

Verified by stevemur
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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 2y ago

Very agreeable and balanced soup, as is, although you could add beef or lamb and/or Swiss chard if you were in an expansive mood.
Chascooks 3y ago

Very nice soup thanks for sharing with us.
melihbozkurt 4y ago

Great 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!
nickcox 4y ago

One of my favorites! Added beef stew meat and everyone loved it!
Megdhg 4y ago

Love this soup!
Ashleestein 5y ago

I added more barley - as we like our soups thicker. It was very good & filling - will make this often!

Added a little extra barley, but realized at the finish I really didn't need to. Great tasting soup and filling. ewaymac
falaise3526 7y ago

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