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Mushroom and Barley Soup

4

55 min

Mushroom and Barley Soup

Mushroom and Barley Soup Photo 1

Time

55 min

Serving

6 persons

Calories

277

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
Nice, filling soup.

Ingredients

  • olive oil: 1 Tbsp
  • onion: 1 cup (diced)
  • red bell pepper: 1 cup (diced)
  • garlic: 4 clove (minced)
  • chicken stock: 1 container (32 fluid ounce container)
  • mixed greens (such as spinach, beet greens, and Swiss chard): 2 cups
  • frozen corn: 0.5 pack (12 ounce pack)
  • pearl barley: 1 cup
  • cremini mushrooms: 1 cup (thinly sliced)
  • peeled, thinly sliced carrot: 1 cup

Metric Conversion

Stages of cooking

Mushroom and Barley Soup Photo 21
Mushroom and Barley Soup Photo 32
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  1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
    Mushroom and Barley Soup Photo 2
  2. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
    Mushroom and Barley Soup Photo 3
  3. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
    Mushroom and Barley Soup Photo 4
  4. Cook until barley is tender, about 30 minutes.
    Mushroom and Barley Soup Photo 5

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