Hearty Mushroom Barley Soupmade Easy Recipes

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.

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.

Steps:

• Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
• Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

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.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Steps:

• In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

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.

Steps:

• remove stems from mushrooms.
• slice caps and set aside.
• chop stems.
• melt butter in heavy large soup pot over medium heat.
• do not let butter brown.
• add onion, leek, carrrots, celery, and garlic.
• saute until tender, about 8 minutes, stirring constantly.
• add mushrooms, cook 2 minutes.
• add chicken stock, barley, potato, and bay leaves.
• bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
• season to taste with salt and pepper.
• remove bay leaves and discard.