Quick Barley Mushroom Soup

Quick Barley Mushroom Soup Recipe

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Helena Stone


Salt and pepper to raste. After refrigerated or standing, soup becomes thick. Add beef broth or water to soup.


☆☆☆☆☆ 0 votes

8 large cups
20 Min
15 Min
Stove Top


  • 1/2 lb.
    chop or stew meat
  • 1/2 c
    chopped onion
  • 1 clove
  • 5 c
  • 14 1/2 oz
    chopped tomatoes
  • 1/2 c
    chopped celery
  • 1 c
    sliced carrots
  • 3
    bullion cubes
  • 1 lb
    mushrooms fresh
  • 1 c
    quaker quick barley

How to Make Quick Barley Mushroom Soup


  1. In 4 quart pot brown meat. Add onion, garlic and cook until onion is tender. Drain fat. Add remaining ingredients and bring to a boil covered. Simmer for10 minutes. Stir several times. You may add any mixed cooked vegetable you like to mixture if you wish. If too thick add extra water. Makes eight servings.

Printable Recipe Card

About Quick Barley Mushroom Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Jewish

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