Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

mushroom barley soup

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

The longer you simmer it, the better it gets. This soup was pinched years ago from Rev. Georege Malkmus, the creator of the Hallelujah Diet. (www.hacres.com)

(1 rating)
yield 6 serving(s)
prep time 15 Min
method Stove Top

Ingredients For mushroom barley soup

  • 2 Tbsp
    olive oil
  • 2 md
    onions, diced
  • 2 clove
    garlic, diced
  • 2 stalk
    celery, diced
  • 1 lb
    mushrooms, chopped
  • 1 c
    barley
  • 1/2 c
    braggs's aminos (you can substitute soy sauce)
  • 1/2 Tbsp
    garlic powder
  • 1 tsp
    parsley, chopped
  • 1 tsp
    dill
  • 10 c
    water
  • 2
    carrots, diced
  • salt and pepper to taste

How To Make mushroom barley soup

  • 1
    In a large stock pot, heat oil over medium heat; add onions, garlic, celery and mushrooms and saute for 4 minutes
  • 2
    Add seasonings, barley and water. Reduce heat and simmer 2-3 hours, adding the carrots 45 minutes before the soup is finished.
  • 3
    Notes: You can replace 2 cups of the water with tomato juice if you like. To thin the soup, add a little more water
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT