Best Dads Mushroom And Barley Soup Recipes

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DEB'S MUSHROOM & BARLEY SOUP



Deb's Mushroom & Barley Soup image

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

Steps:

  • Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

MOOSEWOOD MUSHROOM BARLEY SOUP!



Moosewood Mushroom Barley Soup! image

I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

Provided by TishT

Categories     Onions

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup pearl barley, raw
6 1/2 cups stock or 6 1/2 cups water
1/2 teaspoon salt
3 tablespoons tamari soy sauce
4 tablespoons dry sherry
3 tablespoons butter
2 cloves garlic, minced
1 cup onion, chopped
1 lb fresh mushrooms, sliced
fresh ground black pepper

Steps:

  • Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
  • Add remaining stock or water, tamari and sherry.
  • Saute onions and garlic in butter.
  • When they soften, add mushrooms and 1/2 tsp salt.
  • When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
  • Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
  • Taste to correct seasoning.

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 SOUP



Mushroom Barley Soup image

This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold days of winter. It was my dad's favorite soup as a child. He remembers his mom instructing him on how to prepare it. "A bissel of this, a bissel of that," Bubbe would call out in her strong Yiddish accent, kvelling as she watched him sample the simmering ingredients.

Provided by Dawn Lerman

Categories     soups and stews, appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 18

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
water to cover
8 cups beef stock (see tip)
Salt and freshly ground pepper to taste
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP



Mrs. Kostyra's Mushroom Barley Soup image

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 ounces dried mushrooms, such as Polish borowik or porcini
2 cups warm water
6 ounces pearl barley, washed
10 cups Beef Stock Mrs. Kostyra's Beef Stock
4 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 to 3/4 cup sour cream (optional)
3 tablespoons all-purpose flour (optional)
1/4 cup finely chopped fresh dill

Steps:

  • Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
  • Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
  • In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
  • In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

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

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

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