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    You are in: Home / Recipes / I'm Crazee for Barley Mushroom Veggie Soup Recipe
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    I'm Crazee for Barley Mushroom Veggie Soup

    I'm Crazee for Barley Mushroom Veggie Soup. Photo by PhotoMama

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Sharon123's Note:

    This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me--over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
    2. 2
      In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
    3. 3
      Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
    4. 4
      Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
    5. 5
      Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
    6. 6
      Add sliced porcini mushrooms, along with soaking water to crock-pot.
    7. 7
      Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
    8. 8
      Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
    9. 9
      Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

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    Ratings & Reviews:

    • on September 17, 2012

      55

      This is a really satisfying soup. I made it exactly as posted (except for cutting it in half) and enjoyed the mix of flavors very much. I used a carrot, and loved the bit of color that it added. Thanks for sharing a delicious soup recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2010

      55

      I really enjoyed this hearty soup. I did make a few changes to accomodate what I had on hand. I used 1 onion, chopped for the leek, carrots for parsnips and I didn't have dried porcini mushrooms at all. I prefer barley to lentils so used 1 cup barley and 1/2 cup lentils. The soup smelled wonderful and was ready in about 3 hours. My children didn't love it (they said it was spicy, which I didn't think it was at all) but the hubby and I liked it a lot. I'll make this one again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2010

      45

      A very easy soup to make. I added a couple of potatoes to make it even heartier. I used a combo of parsnips and carrots and forgot to add the parsley,lime, and Worcestershire sauce. Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for I'm Crazee for Barley Mushroom Veggie Soup

    Serving Size: 1 (77 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 161.5
     
    Calories from Fat 20
    12%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 337.6 mg
    14%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 10.0 g
    40%
    Sugars 1.9 g
    7%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    dried porcini mushrooms

    parsnips

    vegetable broth

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