Best 6 Hearty Mushroom Barley Soupmade Easy Recipes

BEEFY MUSHROOM BARLEY SOUP

Steps:

• Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
• In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
• Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

HEARTY MUSHROOM BARLEY SOUP....MADE EASY

Steps:

• 1. RINSE BARLEY N PUT IN A LARGE POT....COVER WITH A CUP OF BEEF BROTH N BRING TO A BOIL THEN PUT ON SIMMER FOR ABOUT A HALF HOUR JUST UNTIL BARLEY BECOMES TENDER.
• 2. IN A SEPERATE PAN MELT BUTTER N BROWN MUSHROOMS A BIT...ONLY TURN ONCE ABOUT 4 MINUTES TOTAL. REMOVE MUSHROOMS N SET ASIDE. NOW PUT ONE TBLSPN OF OLIVE OIL IN PAN N SAUTÉ ONIONS JUST UNTIL SOFTND.
• 3. TO THE SIMMERN BARLEY ADD POTATOES, CELERY, CARROTS, MUSHROOMS N ONIONS. NEXT ADD REMAINN BEEF BROTH COVER N SIMMER FOR 40 MINUTES....ENJOY :)
• 4. BETTER SECOND DAY....IF THERE R ANY LEFTOVERS! IF BROTH HAS BEEN ABSORBD BY BARLEY JUST ADD MORE BROTH N HEAT N EAT ;) ADJUST SEASONN WITH S n P

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

HEARTY MUSHROOM-BEEF-BARLEY SOUP

Steps:

• Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
• Add dressing, A.1., beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
• Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.

MUSHROOM BARLEY SOUP

Steps:

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

HEARTY MUSHROOM BARLEY SOUP

Steps:

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