Prep 15 mins
Cook 1 hr 30 mins
Make and share this Mushroom Barley Soup recipe from Food.com.
- Heat dutch oven or large pan over medium-high heat.
- Add mushrooms and onions, cook until gold, about 3 minutes.
- Add all other ingredients and bring to a boil.
- Reduce heat to low, and simmer until the barley is tender, about 1-1/2 hours.
Mmmmm, what a soup!!!! It is so tasty with all the different flavours working harmoniously together to make for a lovely taste. The pearl barley adds nutrition and substance to make this soup a whole meal in itself. When making this I felt that the full amount of liquid might dilute the soup too much, so I only used half of what was called for and the end result was perfect for me. That being said, Im not much a fan of clear soups, so thats just personal preference. I could not stop eating your yummy soup and will definitely make it again! THANK YOU SO MUCH for sharing it here with us! Made and reviewed for Veggie Swap #22 May 2010.
What a wonderfully flavored soup that is all the better for not being weighed down with cream and butter. I used veggie broth concentrate and DH and I really loved the result. This will be made many times over :D
Very earthy, simple, and delicious soup. Made as directed and wouldn't change a thing. Thanks, stingo! Made for Veggie Recipe Swap.