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    You are in: Home / Recipes / Mushroom Barley Soup - America Test Kitchen Recipe
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    Mushroom Barley Soup - America Test Kitchen

    Mushroom Barley Soup - America Test Kitchen. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Debbie R.'s Note:

    This is an exquisite soup. You won't believe the depth and complexity of the broth (especially w/o the use of alcohol or sour cream). The original recipe calls for 9 cups of chicken broth. My two containers only had 8, so that's all I used. It turned out so well, that's what is listed below. You can also substitute regular white mushrooms for the portobellos.

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    Units: US | Metric


    1. 1
      Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
    2. 2
      Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving. I thought it was fine without any additional salt or pepper.
    3. 3
      To make ahead: it keeps for 3 days in the fridge or 1 month in freezer. Re heat over low, adding additional water or broth to adjust consistency.

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    Ratings & Reviews:

    • on January 11, 2012


      Absolutely delicious! So easy to make too. I did increase the garlic a bit and also added some additional chicken stock. Already shared this recipe with my co-workers! Thanks for sharing.

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    • on January 13, 2012


      D-e-e-elicious!!! I will be making this soup quite a bit since it's so easy and I love the ingredients. I didn't have any carrots so I cut up celery and it was wonderful. Thank you America's Test Kitchen and thank you Debbie for posting this simple but great tasting soup!!

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    • on January 15, 2012


      Our local supermarket was out of cremini mushrooms, so I used the requisite amount of portabellas, and then substituted a combination of buttons, shiitakes, and oyster mushrooms. I went with a heaping 1/2 cup of barley, and might even add a little more next time (2/3?). Absolutely outstanding; the DH raved and, for once, *didn't* add any salt, he liked it so much!

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    Nutritional Facts for Mushroom Barley Soup - America Test Kitchen

    Serving Size: 1 (541 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 213.1
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 4.2 g
    Cholesterol 15.2 mg
    Sodium 1071.1 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 4.7 g
    Sugars 5.6 g
    Protein 13.0 g

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