Hearty Mushroom Barley Soup

Total Time
Prep 15 mins
Cook 30 mins

Ingredients Nutrition


  1. Heat dutch oven or large saucepan over medium-high heat until hot.
  2. Coat with nonstick cooking spray.
  3. Add oil and tilt pan to coat bottom pan.
  4. Add yellow onions; cook 8 minutes or until just begining to turn golden.
  5. Add carrots and cook 2 minutes.
  6. Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
  7. Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
  8. Stir in green onions, salt and pepper.


Most Helpful

This was wonderful, I saute'd the mushroom slices with the onions. Then followed the rest of the recipe.

L DJ September 23, 2002

This soup is fantastic!! The only ingredient change was I used 1 tablespoon of Olive Oil instead of just 1 teaspoon. Unfortunately I didn't have carrots, but next time I will definitely use them. Thanks for posting this wonderful soup!! A 5-star recipe indeed... :)

Chef Judith Irene December 03, 2008

The only change I made was to use just a little more oil during the saute and more salt and pepper. Very hearty and filling. We loved that it was lower in fat and had a great taste. Thanks Dancer^. We love your recipes.

Gladys58 October 25, 2002

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