Best 2 Mushroom Barley Vegetable Soup Recipes

Indulge in a delectable culinary journey with our diverse collection of mushroom barley vegetable soup recipes. Embark on a flavorful adventure as you explore the depths of savory broths, hearty grains, and an array of vibrant vegetables. From classic comfort food to modern culinary creations, our selection caters to every palate and dietary preference. Discover the timeless charm of traditional mushroom barley soup, where earthy mushrooms, tender barley, and an assortment of vegetables harmoniously blend in a rich and satisfying broth. For a vegan delight, try our plant-based version that captures all the comforting flavors without compromising on taste. Gluten-free enthusiasts will rejoice in our carefully curated selection of gluten-free mushroom barley soup recipes, ensuring everyone can savor the goodness of this wholesome dish. And for those seeking a quick and effortless meal, our instant pot mushroom barley vegetable soup offers a convenient solution without sacrificing any of the hearty flavors. Dive into our comprehensive guide and find the perfect mushroom barley vegetable soup recipe to warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP

Asian Mushroom Barley and Vegetable Soup image

Make and share this Asian Mushroom Barley and Vegetable Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories Chinese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 dried Chinese mushrooms
2 leeks, finely sliced
1 garlic clove, chopped
1 teaspoon gingerroot, grated
1 stalk celery, diced
1 carrot, diced
1 liter chicken stock or 1 liter vegetable stock
1 tablespoon light soy sauce
1/2 cup pearl barley

Steps:

Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
Drain but reserve the liquid.
Discard mushroom stems and thinly slice the cups.
Heat a small amount of oil in saucepan.
Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
Boil gently for 30 minutes until the barley is plump.

Nutrition Facts : Calories 234.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 644.6, Carbohydrate 41.1, Fiber 6, Sugar 8.1, Protein 10.8

MUSHROOM, BARLEY VEGETABLE SOUP

Mushroom, Barley Vegetable Soup image

Is it Soup Yet? Remember that commercial? It was years ago and I think it was for Campbell's. My mom used to make a homemade mushroom and barley soup that I absolutely adored- chock full of veggies and flavor. And when she prepared it, the aromas wafting through the house always reminded me of that commercial, because I couldn't...

Provided by Linda Dalton

Categories Vegetable Soup

Time 1h20m

Number Of Ingredients 12

Ingredients

3/4 c uncooked barley
2 Tbsp olive oil
1 large onion diced/chopped
4 medium carrots diced 1/2 inch
2 celery stalks diced 1/2 inch
2 garlic cloves chopped
1 tsp old bay seasoning
8 c liquid- i use 3 cans low sodium chicken broth plus water
3/4 c uncooked dried split peas
3/4 tsp kosher salt
1/2 tsp fresh black pepper
8 oz cremini or button mushrooms sliced

Steps:

1. In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.
2. In large soup pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When vegetables are soft, add the chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and low simmer covered for 45 minutes.
3. Add salt, pepper and mushrooms and simmer another 20 minutes more. Add cooked barley, stir and serve. I like to top the soup with a slice of grilled, rosemary-infused Italian bread, but even store-bought croutons are great.

Tips:

For a richer flavor, use vegetable broth instead of water.
Don't be afraid to add more vegetables to the soup. Some good options include carrots, celery, and potatoes.
If you like a thicker soup, add more barley or use a cornstarch slurry.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Mushroom barley vegetable soup is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for beginner cooks and experienced chefs alike. So next time you're looking for a comforting and satisfying meal, give this mushroom barley vegetable soup a try.