Mushroom Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 76.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 128.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.5 g
View full nutritional breakdown of Mushroom Barley Soup calories by ingredient
Introduction
Good as a light lunch or add beef to make a hearty stew. Good as a light lunch or add beef to make a hearty stew.Number of Servings: 8
Ingredients
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1/3 cup uncooked pearl barley
6-1/2 cups water
1 tbsp olive oil
1 med. onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 lb (approx. 4 cups) fresh mushrooms, sliced
1 tbsp soy sauce
3 tbsp dry sherry (about 2-2.5 oz)
1-1/2 tsp Worcestershire sauce
Directions
Simmer (covered) the barley in 1-1/2 cups of the water for 20-30 minutes.
Heat the olive oil in a large skillet; saute' the onion and green pepper on medium heat for about 5 minutes.
Add the garlic, mushrooms and salt.
Cover and cook 10-12 minutes.
Stir in the soy sauce, sherry, and Worcestershire sauce.
Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.)
Simmer, partially covered, for 20 minutes.
Yum.
Heat the olive oil in a large skillet; saute' the onion and green pepper on medium heat for about 5 minutes.
Add the garlic, mushrooms and salt.
Cover and cook 10-12 minutes.
Stir in the soy sauce, sherry, and Worcestershire sauce.
Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.)
Simmer, partially covered, for 20 minutes.
Yum.
Member Ratings For This Recipe
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CHELONIA16
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NEENER1234
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KAEDE...
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QUEENLATIFA
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JELLYBISKIT
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CE-CE33
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LNGKSGNGHT
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BRTREDVALLEY
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HOMEFRONTMAMA
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CD12792165
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KSWILDFLOWER
Excellent soup! I added 4 c beef broth and used as first course. Omitted sherry & salt. Used 1/2 tsp black pepper. Gave a strong pepper flavor. Try a little balsamic vinegar. Enhances flavor. DH disagrees, but recommends more barley. Replace some water w/ nf evaporated milk to make it creamy. - 3/10/09
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WADEMEL
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WINEALITTLE
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CMFARRELL36
Sounds tasty. I'd add carrot, maybe leek and potato. Kale would be lovely.
If using soy sauce, leave out the salt (unless adding loads extra greens).
Maybe swap dry sherry for some balsamic vinegar, just for a change.
If you like it thicker, add some orange lentils - they boil down really quickly - 12/22/12
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LADYPHOENIX61
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ANJAUCH
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GEORGE815
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BIGMOMMYBEM
This was an amazing soup with some changes! As other reviewers suggested I doubled the amount of barley, used chicken broth instead of water, and added celery and carrots. I also added a bit of red pepper flakes to give it some heat.
Somehow I am able to get about 12 1-cup servings from my batch. - 9/2/15
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