Mushroom And Barley Soup Recipe

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Mushroom and Barley Soup

Marian Arbour


This is a great vegetable soup which not only vegeterians like to eat along with a crusty roll.

pinch tips: Slow Cooker/Crock Pot Hints





20 Min


55 Min


Stove Top


1/2 oz
dried porcini or shitake mushrooms
1/2 c
warm water
2 tsp
vegetable oil
1 clove
chopped onion
3 clove
garlic minced
1 large
carrots, cubed
2 c
thinly sliced shetake mushrooms
1 c
diced red bell pepper
1 c
thinly sliced button mushrooms
2 c
vegetable broth
1 can(s)
540ml white kidney beans rinsed and drained
3/4 c
pearl barley
2 Tbsp
parsley chopped
salt and pepper to taste

Directions Step-By-Step

In medium bowl add dried mushrooms and warm water and let stand 20 minutes .. with slotted spoon remove mushrooms from bowl. rinse and chop mushrooms set aside..reserve the liquid from soaked mushrooms. line sieve with coffee filter and drain the liquid in order to make sure the liquid is clear.
In large pot or dutch oven heat oil add onions and garlic and cook and stir until onions are softened stir in bell pepper and carrots and cook 5 minutes until pepper and carrots are soft about 5 minutes..
Stir in fresh mushrooms, cook covered until mushrooms are softened, stir in liquid from mushrooms, pearl barley and parsley...add 1 cup water and 2 and a half cups vegetable stock turn down eat, cover pot and simmer for 45 to 50 minutes add canned kidney beans and simmer another 10 minutes.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tag: Healthy