Mushroom Barley Soup

(3 Votes)
EDR Mushroom Barley Soup
SERVES
8
COOK TIME
40 Min

This Eastern European-inspired soup makes a hearty, warm meal. Enjoy our Mushroom Barley Soup by the fire on cold winter nights.

What You'll Need

  • 8 cups water
  • 8 sodium-free beef bouillon cubes
  • 6 carrots, diced
  • 4 onions, chopped
  • 1 pound mushrooms, thinly sliced
  • 1 pound stew beef, cut into small cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quick-cooking barley

What to Do

  1. In a large soup pot, combine the water, bouillon cubes, carrots, onions, mushrooms, stew beef, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally.
     
  2. Reduce the heat to low and simmer partially covered for 40 minutes, stirring occasionally.
     
  3. Add the barley, and cook partially covered for 10 to 20 minutes, or until the barley is tender.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 226
  • Calories from Fat 41
  • Total Fat 4.6g 7 %
  • Saturated Fat 1.7g 8 %
  • Trans Fat 0.0g 0 %
  • Protein 17g 33 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 35mg 12 %
  • Sodium 216mg 9 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 6.2g 25 %
  • Sugars 5.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I am making this soup presently and I can honestly say it's not going to last in my house! My CSA presented me with a pound of assorted mushrooms and this was a wonderful way to use them. Really looking forward to having it for our lunch! I added some fresh thyme to the broth and I can't say I have ever seen quick cooking barley at our stores. I actually have a pretty hard time finding any barley at all. I just adjusted the cooking times for the soup. Just the few tastes I have had are amazing!

Are you kidding!! The salt levels are off the charts. Salt is more deadly then sugar and fats. M. Shultz

Thank you for bringing this our attention. The bouillon cubes should have been sodium-free. Now that we have adjusted the ingredient, we hope you find the sodium count acceptable.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password