Mushroom Barley Soup

Mushroom Barley Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 2   Average: 5/5]

Mushroom Barley Soup

Mushroom Barley Soup

I love to serve my family a hearty barley soup, but keeping with “eating a bit lighter post holidays” I left out the meat. I did, however, use beef broth, but you can use vegetable broth if you’re going for a completely vegetarian or vegan soup.


1 Tablespoon Vegetable Oil

3 Cups Sliced Mushrooms

1/2 Cup Chopped Onions

1/2 Cup Chopped Orange Bell Pepper

2 Cloves Minced Garlic

6 Cups Beef Broth or Vegetable Broth

1/2 Cup Quick Cooking Barley

1 Tablespoon Dry Sherry

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Dried Marjoram

In a heavy 3 quart saucepan add the vegetable oil and turn heat over a medium heat for 30 seconds. Add the onions, garlic, mushrooms, and bell pepper. Cook for 5 minutes until tender. Stir occasionally. Add broth, barley, sherry, thyme, and marjoram. Bring to a boil. Reduce heat and cover with a lid. Simmer for 25 minutes or until barley is tender. Ladle into bowls and serve warm. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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