Mushroom Barley Soup

Susan Thomas


Grandma's hearty soup. When the weather starts to turn cold, this is a family favorite. Warms your soul!

Blue Ribbon Recipe

This is a great soup for a cool night. The sauteed mushrooms add an earthy richness that just can't be beat! The Test Kitchen


★★★★☆ 16 votes

15 Min
1 Hr 30 Min
Stove Top


  • 1 lb
    fresh mushrooms sliced
  • 6 Tbsp
  • 1 c
    chopped onion
  • 1
    clove garlic, chopped
  • 2
    cans beef broth (10 oz)
  • 5
    soup cans water
  • 3 Tbsp
    tomato paste or ketchup
  • 3/4 tsp
  • ·
    fresh ground pepper to taste
  • 1
    bay leaf
  • 1/2 c
  • 1/4 c
    chopped parsley
  • 1 1/2 c
    sliced celery and leaves
  • 1 1/2 c
    sliced carrots
  • 4 Tbsp

How to Make Mushroom Barley Soup

About Mushroom Barley Soup

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Collection: Soup's On!
Other Tag: Healthy

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