Best 2 Mushroom Bean Barley Soup Recipes

Indulge in a culinary journey with a hearty and flavorful Mushroom Bean Barley Soup, a symphony of textures and tastes that will warm your soul on a chilly day. This delectable soup features a savory broth brimming with tender mushrooms, hearty beans, and plump barley, all simmered to perfection. You'll also find a delightful medley of recipes to complement your meal, including a crusty bread recipe for a perfect pairing, and a refreshing salad recipe to add a crisp, light touch to your hearty soup.

Here are our top 2 tried and tested recipes!

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Creamy Mushroom, Barley and Lima Bean Soup image

There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.

Provided by SkipperSy

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 portabella mushroom (two small or one big one)
8 ounces white button mushrooms (small package)
1 carrot (medium size)
3 cups beef stock (can or beef cubes)
1/4 cup barley
2 tablespoons margarine (or butter)
2 tablespoons basil leaves (fresh basil finely chopped)
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix
1 pinch white pepper
1/4 cup lima beans (frozen)
1/4 cup half-and-half cream
1/4 cup bristol cream, Harveys
1/4 lb swiss cheese
1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

Steps:

PREPARATION:.
Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
Clean the white button mushrooms and slice into big pieces, set aside.
Clean the carrot and then cut into diagonal slices, set aside.
Cut into thin slices the swiss cheese and set aside.
COOKING INSTRUCTIONS:.
This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
Enjoy!
NOTES:.
You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

Nutrition Facts : Calories 267.8, Fat 16.4, SaturatedFat 7.6, Cholesterol 31.7, Sodium 852.8, Carbohydrate 17.2, Fiber 3.9, Sugar 2.9, Protein 14.8

MUSHROOM BEAN BARLEY SOUP

Mushroom Bean Barley Soup image

Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.-Constance Sullivan, Oceanside, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1/2 cup dried great northern beans
1 pound sliced fresh mushrooms
2 cups chopped onions
1 medium leek (white portion only), sliced
2 tablespoons butter
1 to 2 garlic cloves, minced
2 cartons (32 ounces each) chicken broth
3 celery ribs, thinly sliced
3 large carrots, chopped
1/2 cup medium pearl barley
2 teaspoons dried parsley flakes
1-1/2 teaspoons salt
1 bay leaf
1/4 teaspoon white pepper

Steps:

Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts :

Tips:

Use a variety of beans. This will add flavor and texture to the soup. Good choices include kidney beans, black beans, and pinto beans.
Rinse the beans before cooking. This will help to remove any dirt or debris.
Add vegetables to the pot. This will make the soup more nutritious and flavorful. Good choices include carrots, celery, and onions.
Use a flavorful broth. This will make the soup more satisfying. Good choices include chicken broth, beef broth, or vegetable broth.
Season the soup to taste. This may include adding salt, pepper, garlic, or other spices.
Serve the soup with a side of bread or crackers. This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Mushroom, bean, and barley soup is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover beans and vegetables. With a few simple ingredients and a little time, you can make a delicious and satisfying soup that the whole family will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »