Mushroom Barley Kielbasa Soup Recipes

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MUSHROOM BARLEY

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0



Mushroom Barley image

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

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



Very Easy Mushroom Barley Soup image

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

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

SAUSAGE BARLEY SOUP

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8



Sausage Barley Soup image

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

QUICK MUSHROOM BARLEY SOUP

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I've been fixing it ever since. -Edie Irwin, Cornwall, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Quick Mushroom Barley Soup image

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.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

MUSHROOM BARLEY KIELBASA SOUP

If you like mushrooms, this is the soup for you. The keilbasa adds an extra richness to the flavor. I imagine it would also be a good one in a crock pot for the day while your busy doing other things. YUMMY, so good on a cold day!

Provided by Riverlivin

Categories     Grains

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Mushroom Barley Kielbasa Soup image

Steps:

  • Heat the olive oil in the bottom of a deep pot.
  • Add the onion and sauté until almost transparent.
  • Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
  • Let the flavors blend.
  • Add the chicken or beef broth and bring it to a boil.
  • Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
  • Return to a boil.
  • Lower the flame and simmer for 45 minutes or until barley is tender.

Nutrition Facts : Calories 313.7, Fat 16.4, SaturatedFat 4.6, Cholesterol 24.9, Sodium 1259, Carbohydrate 29.5, Fiber 7, Sugar 4.1, Protein 14

6 cups beef broth or 6 cups chicken broth
1 cup water
1 large onion, chopped
2 -4 fresh portabella mushrooms, cubed
1 (8 ounce) container sliced button mushrooms (Porcini, package size is a guess, it's just the regular size of pre-sliced you find at the store)
1 (4 ounce) package mushrooms, of choice (Shitaake, Oyster, Morel, etc.)
2 tablespoons olive oil
1 carrot, diced (optional)
1 cup celery, sliced
1 cup barley
1/2 lb kielbasa or 1/2 lb Polish sausage, cut into chunks
1 bay leaves or 1/4 teaspoon dried basil
salt & freshly ground black pepper, to taste

MUSHROOM BARLEY SOUP

Categories     Soup/Stew     Mushroom     Vegetable     Low Fat     Barley     Fall     Winter     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 15



Mushroom Barley Soup image

Steps:

  • Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.
  • While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve.
  • Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, shiitakes, leek, and porcini and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
  • Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper.

1/3 cup quick-cooking barley
7 cups water
1/4 oz dried porcini (1/4 cup)
1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, cut into 1/3-inch dice
2 carrots, chopped
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
2 tablespoons tomato paste
2 tablespoons medium-dry Sherry
1 3/4 cups low-sodium fat-free beef broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Garnish: chopped fresh flat-leaf parsley

MUSHROOM AND BARLEY SOUP

Provided by Mimi Sheraton

Categories     soups and stews, appetizer, main course

Time 2h45m

Yield 1 1/2 to 2 quarts

Number Of Ingredients 15



Mushroom and Barley Soup image

Steps:

  • Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
  • Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
  • Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
  • Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
  • Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
  • Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

2 to 2 1/2 pieces first-cut beef flanken
Salt
1 1/2 to 2 quarts water
1 carrot, scraped and cut in half vertically
1 stalk celery with leaves
1 small onion, peeled
2-inch pieces of parsnip and/or petrouchka
1 root of Italian parsley, if available
1/2 small knob celery, peeled, if available
2 or 3 sprigs parsley
3 dried Polish mushroom caps, soaked
20 minutes in hot water
2 tablespoons well-washed medium pearl barley
White pepper to taste
1 tablespoon minced fresh dill and 2 large or 4 small old potatoes, peeled, cut in half if large, and boiled for garnishes

LENTIL, BARLEY, KIELBASA AND VEGETABLE SOUP

Make and share this Lentil, Barley, Kielbasa and Vegetable Soup recipe from Food.com.

Provided by dgpat

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10



Lentil, Barley, Kielbasa and Vegetable Soup image

Steps:

  • In large pot, add everything but the frozen vegetables.
  • Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
  • Check the seasonings and enjoy with a nice salad and some fresh bread!

Nutrition Facts : Calories 267.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 19.3, Sodium 284.2, Carbohydrate 35.7, Fiber 11.6, Sugar 1.6, Protein 12.5

1 cup dried lentils
1 cup pearl barley
5 scallions, with 1/2 the green,sliced
2 stalks celery, sliced
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1/2 package kielbasa, sliced (I used Healthy Choice)
1 cup frozen vegetables (any kind. I've used just corn, or the mixed, or chopped spinach)
8 cups water
1 teaspoon parsley
salt and pepper

MUSHROOM-BARLEY SOUP

Provided by Jason Epstein

Categories     dinner, lunch, soups and stews, appetizer

Time 2h10m

Yield 12 to 16 servings

Number Of Ingredients 13



Mushroom-Barley Soup image

Steps:

  • Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
  • Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
  • Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
  • Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 1 gram

1/2 cup dried porcini mushrooms
8 ounces butter or margarine
1 very large onion or 2 medium onions, peeled and chopped (about 1 pound)
6 cloves garlic, peeled and finely chopped
1 1/2 pounds fresh mushrooms, trimmed and thinly sliced
4 stalks of celery with leaves,diced
3 big carrots, peeled and coarsely chopped (about 1 1/2 pounds)
1/2 cup chopped parsley
2 tablespoons flour
2 quarts beef broth
2 1/2 cups barley, rinsed
2 tablespoons kosher salt or more to taste
Freshly ground black pepper to taste

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