HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
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
SLICED STEAK AND MUSHROOM BARLEY SOUP
Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Swiss Chard Au Gratin French Bread Pizzas.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
- Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
- Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
BEEF MUSHROOM BARLEY SOUP
Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.
Provided by Wendellian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
- Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
- Pour beef stock into the pot.
- Stir pearl barley into the stock.
- Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
- Stir mushrooms through the soup; cook 1 hour more.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g
MUSHROOM-BARLEY SOUP
Shiitake mushrooms and barley make this a very nutritious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.
Nutrition Facts : Calories 201 g, Fat 5 g, Fiber 6 g, Protein 8 g, SaturatedFat 3 g
GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Provided by Lobbylady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 14h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
- Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
- Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g
HEALTHY MUSHROOM SOUP
Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side
Provided by Diana Henry
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Cover the porcini mushrooms with 750ml boiling water and leave to soak.
- Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
- Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.
Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
ROASTED BEEF, MUSHROOM, AND BARLEY SOUP
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g
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.
RUSSIAN BARLEY MUSHROOM SOUP
This is a delicious recipe that has been used in my family all the way from Russia. A good mix of dried mushrooms can be purchased at Costco.
Provided by blazer380
Categories Potato
Time 1h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly rinse the mushrooms under cold water.
- Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
- Reserve the mushroom water (it will be dark in color).
- Uniformly chop the mushrooms and return to the water.
- Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
- Bring to boil.
- Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
- While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
- Cut up the onions and saute them in a skillet until golden.
- Finely chop the cooked onions.
- Chop the carrots.
- Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
- On low-med heat cook until the potatoes are done.
- When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
Nutrition Facts : Calories 152.8, Fat 1.6, SaturatedFat 0.5, Sodium 200.8, Carbohydrate 29.1, Fiber 5, Sugar 3, Protein 7.6
RICH BARLEY MUSHROOM SOUP
This is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious soup. And it does! Use PLENTY of fresh mushrooms. I buy them when they are marked 1/2 price at the grocery, as this is a good way to use your 'shrooms that are starting to get dark. It is the soy sauce that transforms the broth from ho-hum to YUM. I try to use low sodium or home-made no sodium chicken broth so that I can use the soy for the sodium. There is no sense of "asian" in this soup at all. ( I would not make this without the soy. ) Just a little bit adds the depth of flavor and even color that transforms the soup. Notes: 1. If you want to make it into "cream of" just add some evaporated milk...delicious. 2. Once I broke up a leftover ground sirloin burger into my soup bowl and nuked it...was that ever good. 3. I did do this recipe with sinewy beef scraps cut from a roast once. I browned the beef in the bottom of the pan, added the butter and onions and continued as written. The beef added great color and flavor. In this case, I threw the beef piece away, because it had too much sinew, but it was a great addition! I ended up using less soy. 4. I have eye-ball made this soup with amounts I had in the fridge/cupboard and it was great. So if you don't have that many mushrooms, make it anyway, just keep tasting it until it tastes good to you! 5. I've made it without food-processing the onions, and that worked just as well. Lots of flexibility here! Try it, it might be the best barley mushroom soup you've ever had!
Provided by moramor
Categories Clear Soup
Time 1h
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
- Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
- Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
- Add in the chicken broth.
- Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
- Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
- Add black pepper to taste and tweak with more soy, as needed.
- Sour cream and dill are a great garnish, but not necessary.
- Prep and cooking time are estimates, but it shouldn't take longer than that.
- Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.
Nutrition Facts : Calories 203.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 749.3, Carbohydrate 16, Fiber 3.9, Sugar 4.3, Protein 8.4
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
BARLEY MUSHROOM SOUP
Make and share this Barley Mushroom Soup recipe from Food.com.
Provided by School Chef
Categories Low Cholesterol
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Small dice onions, celery, and carrots.
- Sweat onions, celery, and carrots in oil, over low heat for 7 minutes-don't brown.
- Add mushrooms and garlic, cook for 4 minutes.
- Add broth, seasoning and barley.
- Simmer for 30 minutes or until vegetables and barley are cooked.
- Adjust seasonings to taste.
- Serve.
Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 1, Cholesterol 1.3, Sodium 1284.2, Carbohydrate 17.1, Fiber 3.8, Sugar 2.7, Protein 10.9
MUSHROOM BARLEY SOUP
Rich, hearty and full of mushroom flavor, you could also change this up to preference by adding meat or tofu. Nice Fall recipe that's sure to warm you up. Made with my recipe for Mushroom Stock
Provided by Bonnie G 2
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat.
- Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes.
- In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly.
- Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes.
- Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth.
- Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
Nutrition Facts : Calories 151.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 35.6, Carbohydrate 24.2, Fiber 5.2, Sugar 3.2, Protein 4.9
SAGE BARLEY MUSHROOM SOUP
This recipe is a great comfort food. High in fiber, the assortment of mushrooms and the addition of garlic have immune boosting properties. It's a delicious and easy recipe to keep you warm and filled for this next week.
Provided by Dr. Maiysha Claibor
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large non-stick pan over medium heat. Add onions and garlic and cook until translucent, about 10 minutes. Add mushrooms, bell pepper, sage and red pepper. Cook, stirring frequently, until mushrooms are wilted, about 15 minutes.
- Add bay leaves and broth, and heat to boil. Add barley, reduce heat to low; simmer uncovered until barley is tender, about 35 to 40 minutes. Add salt and pepper to taste.
- Add cheese if desired, and cook just enough to melt cheese about 5 minutes. Remove bay leaves.
- The original recipe from CDKitchen for Sage Barley-Mushroom Soup can be viewed at www.cdkitchen.com.
Nutrition Facts : Calories 294.8, Fat 4.9, SaturatedFat 0.8, Sodium 163.7, Carbohydrate 55.9, Fiber 12.1, Sugar 8.6, Protein 11.8
BEEF BARLEY MUSHROOM SOUP
Make and share this Beef Barley Mushroom Soup recipe from Food.com.
Provided by ThatJodiGirl
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place beef in a stock pan.
- Pour enough water in to cover beef.
- Simmer on low heat for about 1 hour.
- Add all ingredients except barley.
- Cover and simmer for about 1/2 hour.
- Add barley and simmer for about 1/2 hour more.
- Serve.
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