MUSHROOM BARLEY SOUP RECIPE
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.
Provided by Suzy
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- Finish with fresh parsley. Transfer to serving bowls and enjoy!
UNCLE BILL'S CREAMY MUSHROOM BARLEY SOUP
This soup is one my Uncle Bill used to make, and it's so very tasty. I can eat several servings of this at a time!
Provided by ReeLani
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté mushrooms, onion and green pepper in butter or margarine.
- Blend in flour and continue cooking over medium heat until flour is browned.
- Gradually add broth and milk.
- Stir until thickened.
- Add barley, Worcestershire sauce, salt, parsley and pepper.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 245.7, Fat 12, SaturatedFat 6.6, Cholesterol 31.6, Sodium 715.9, Carbohydrate 27.4, Fiber 6.5, Sugar 3.6, Protein 10.1
MUSHROOM BARLEY SOUP
We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well I made my mushroom barley soup and we all enjoyed some true comfort soup - I was going to take a photo - but it was gone before I could - enjoy
Provided by Ravenseyes
Categories Grains
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Chunk chop your fresh button mushrooms.
- In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
- In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
- Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
- Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.
Nutrition Facts : Calories 140.6, Fat 0.9, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 23.9, Fiber 5.6, Sugar 3.3, Protein 6.2
UNCLE BILL'S SPECIAL CREAMY POTATO SOUP
Make and share this Uncle Bill's Special Creamy Potato Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
- Drain and transfer to a large cooking pot.
- In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
- Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
- Add flour and stir well to coat onions.
- Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
- Transfer the onion-leek mixture to the large cooking pot.
- Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
- Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
- Bring the soup to boil, reduce heat and cook for 2 minutes.
- Remove from heat and let cool for 5 minutes.
- In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
- Add grated cheese and bring to just boil or until cheese melts.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portion ot the soup.
CHUNKY MUSHROOM BARLEY SOUP
Make and share this Chunky Mushroom Barley Soup recipe from Food.com.
Provided by kzbhansen
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pot. Add mushrooms and onions and cook stirring for about 8 Minutes.
- Reduce heat to low. Stir in the flour.
- Add the broth in a steady stream, mixing continuously to blend with the flour.
- Add Barley, Bay Leaf and simmer on low, covered, for 30-40 minutes until the barley is cooked.
- Discard bayleaf and season to taste.
UNCLE BILL'S BROCCOLI SOUP
A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium-high heat, melt butter.
- Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
- In a medium size cooking pot, add water and chicken soup base and bring to boil.
- Add precooked onion/carrot/garlic to soup.
- Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
- Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
- In a blender or food processor, puree' soup in batches and return to cooking pot.
- Stir in half and half cream and remaining broccoli florets.
- In a cup, mix together flour and 1/4 cup water to form a thin liquid.
- Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
- Add soy sauce, black pepper and stir well.
- Garnish with chopped parsley when serving.
- You can also use some carrot curls for garnish.
- Serve soup hot or cold.
MUSHROOM BARLEY SOUP
Make and share this Mushroom Barley Soup recipe from Food.com.
Provided by stingo
Categories Clear Soup
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
MUSHROOM BARLEY SOUP
Provided by Mark Russ Federman
Categories Soup/Stew Mushroom Kid-Friendly Lunch Barley Healthy Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
- Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.
CREAM OF WILD MUSHROOM AND BARLEY SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
- Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
- Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
- Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
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