Back to Quickest Mushroom-Barley Soup All Reviews for Quickest Mushroom-Barley Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Quickest Mushroom-Barley Soup Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 1/4 pounds white mushrooms, trimmed and sliced 1 medium red onion, chopped 2 garlic cloves, minced 1/2 teaspoon dried thyme Coarse salt and ground pepper 4 1/2 cups canned reduced-sodium chicken or vegetable broth 1 cup quick-cooking barley 1/4 cup fresh parsley, chopped 1 tablespoon fresh lemon juice 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler
Cook’s Notes Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).
Gallery Quickest Mushroom-Barley Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Quickest Mushroom-Barley Soup
Quickest Mushroom-Barley Soup
Quickest Mushroom-Barley Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon olive oil 1 1/4 pounds white mushrooms, trimmed and sliced 1 medium red onion, chopped 2 garlic cloves, minced 1/2 teaspoon dried thyme Coarse salt and ground pepper 4 1/2 cups canned reduced-sodium chicken or vegetable broth 1 cup quick-cooking barley 1/4 cup fresh parsley, chopped 1 tablespoon fresh lemon juice 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler
Directions
In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.
Cook’s Notes Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).
Cook’s Notes
Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).
Reviews (5)
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Reviews (5)
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Add Rating & Review
31 Ratings 5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
31 Ratings 5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
31 Ratings 5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
5 star values: 7 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 03/22/2011 This soup was horrible. I've made many Martha Stewart recipes and I think this is one of her worst. The parsley was way too overpowering and distracting and I used the recommended amount. My husband didn't even like it and he'll eat anything. I won't ever make it again, but if you're gonig to make this I would recommend not using chicken broth and try either vegetable or the beef like someone else said they used. The chicken flavor did not go well with the mushrooms and barley. Martha Stewart Member Rating: Unrated 11/04/2008 I couldn't find quick-cooking barley so I just precooked some pearl barley and added it. Still very easy. Martha Stewart Member Rating: Unrated 11/04/2008 I used Shitake mushrooms and it came out so yummy!! Martha Stewart Member Rating: Unrated 10/30/2008 This soup was delicious! I used cremini mushrooms, and beef stock. I also substituted fresh thyme for the dried. The parsley and lemon provide a nice counterpoint to the earthy flavors of the mushrooms and barely. Martha Stewart Member Rating: Unrated 10/01/2008 This soup is quick and delicious! I used Baby Bella mushrooms (cremini mushrooms would be good too). I also used some Amontillado Sherry instead of lemon juice. These adjustments made this soup 'restaurant quality' in my opinion. Being vegetarian, I used vegetable broth. Excellent recipe!Martha Stewart Member
Rating: Unrated 03/22/2011
This soup was horrible. I’ve made many Martha Stewart recipes and I think this is one of her worst. The parsley was way too overpowering and distracting and I used the recommended amount. My husband didn’t even like it and he’ll eat anything. I won’t ever make it again, but if you’re gonig to make this I would recommend not using chicken broth and try either vegetable or the beef like someone else said they used. The chicken flavor did not go well with the mushrooms and barley.
Rating: Unrated
Rating: Unrated 11/04/2008
I couldn’t find quick-cooking barley so I just precooked some pearl barley and added it. Still very easy.
I used Shitake mushrooms and it came out so yummy!!
Rating: Unrated 10/30/2008
This soup was delicious! I used cremini mushrooms, and beef stock. I also substituted fresh thyme for the dried. The parsley and lemon provide a nice counterpoint to the earthy flavors of the mushrooms and barely.
Rating: Unrated 10/01/2008
This soup is quick and delicious! I used Baby Bella mushrooms (cremini mushrooms would be good too). I also used some Amontillado Sherry instead of lemon juice. These adjustments made this soup ‘restaurant quality’ in my opinion. Being vegetarian, I used vegetable broth. Excellent recipe!
All Reviews for Quickest Mushroom-Barley Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quickest Mushroom-Barley Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
