Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Mushroom, Barley and Lima Bean Soup Recipe
    Lost? Site Map

    Creamy Mushroom, Barley and Lima Bean Soup

    Creamy Mushroom, Barley and Lima Bean Soup. Photo by Skipper/Sy

    1/1 Photo of Creamy Mushroom, Barley and Lima Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    15 mins

    4 hrs 15 mins

    Skipper/Sy's Note:

    There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
    2. 2
      Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
    3. 3
      Clean the white button mushrooms and slice into big pieces, set aside.
    4. 4
      Clean the carrot and then cut into diagonal slices, set aside.
    5. 5
      Cut into thin slices the swiss cheese and set aside.
    6. 6
    7. 7
      This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
    8. 8
      Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
    9. 9
      Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
    10. 10
      Step #3- Next add the half & half cream, Harvey’s Bristol Cream, a quick stir and cook for ½ hour.
    11. 11
      Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
    12. 12
      Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
    13. 13
    14. 14
    15. 15
      You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
    16. 16
      This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

    Ratings & Reviews:


    Nutritional Facts for Creamy Mushroom, Barley and Lima Bean Soup

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.7
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 7.6 g
    Cholesterol 31.7 mg
    Sodium 852.8 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 3.9 g
    Sugars 2.8 g
    Protein 14.8 g

    The following items or measurements are not included:

    bristol cream

    Ideas from


    Over 475,000 Recipes Network of Sites