Mushroom-Barley Soup

Esther Hardman


There really is nothing better to stick to your ribs when it starts getting cold outside. If you think about it, this soup is very economical, mostly using dried ingredients. But rich in taste!


★★★★★ 1 vote

10 to 12
30 Min
2 Hr 30 Min


  • 3 Tbsp
    peanut, canola or corn oil
  • 2 medium
    onions, chopped (about 2 cups)
  • 1 large
    carrot, peeled
  • 2 large
    ribs celery, chopped about 1 cup
  • 1 1/4 c
    pearl barley, uncooked (½ pound)
  • ½ c
    dried baby lima beans
  • ½ c
    split peas (green or yellow)
  • 1 oz
    dried mushrooms, coursley crumbled
  • 12 c
    chicken stock
  • 4 c
  • 1 tsp
  • ¼ tsp
    freshly ground pepper

How to Make Mushroom-Barley Soup


  1. In a large pot, heat the oil over medium high heat; saute' onions until tender and beginning to brown, 8 to 10 minutes. Grated the carrot into the pot, using the course side of your grater. Add the celery, saute' for 3-4 minutes more. Add the barley, split peas,dried mushrooms,broth and water. Bring to a boil, then partially cover the pot and decrease heat to low, so the soup simmers gently. Cook for about 1½ hours, until the lima beans and barley are tender and the split peas have dissolved. After about 45 minutes into this time period add the salt and pepper. At the end of cooking add a little more water or broth if necessary, to bring the soup to the thickness you like. Add salt and pepper to your liking.

Printable Recipe Card

About Mushroom-Barley Soup

Course/Dish: Vegetable Soup
Other Tags: For Kids, Healthy
Hashtags: #mushroom, #barley

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