This filling soup is composed with healthy grains, mushrooms, and beef broth. It pairs well with salad and toasted bread.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- ¾ cup pearl barley
- ¾ cup dry brown lentils
- ⅓ cup dried porcini mushrooms, rinsed
- 2 quarts low-sodium beef broth
- ¼ teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 4 cups sliced button mushrooms
- 1 tablespoon dry sherry (Optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
- Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.
Reviews
I found this recipe when looking for a recipe for barley soup. It was delicious.
This was very good. I could not find the first kind of mushrooms listed here so I just substituted a mix of mushrooms from my local market. The second time I made this I doubled the thyme and pepper and sherry. I also added a can of tomatoes and some spinach. I thought that made it better. I really like the lentils and barley together. I will add this to my monthly rotation menu.
I love the lentil & barley combination! I made this vegetarian, with homemade vegetable broth. I used a leek in place of the onion and balsamic vinegar instead of sherry. I added salt to the finished product – at least 2 t. Delicious!
This was an excellent easy recipe! I did not have beef broth on hand so I used low sodium vegetable; it was delicious.
I used vegetable broth instead of beef broth so to replace it, I used 1/4 cup Worchestershire sauce, garlic salt and turmeric. I didn’t have sherry so I used a tablespoon of brandy and a tablespoon of cranberry juice as substitute. That seemed to flavor it up considerably.
Wonderful hearty soup! I did not have the dried mushrooms so I used more Baby Bellas. I used Farro instead of barley, and let it simmer longer. It was easy and will make it again.
not bad, kinda weird but it’ll do!
Didn’t have celery, used celery salt. Used coarse bulgur instead of barley. Had to add red pepper flakes because I have to have spice in my life. I like it with toasted sourdough and sharp cheeses. Quick delicious hearty!
This is a very easy recipe to follow, and it does not take long to make! I like more veggies than what this called for, so I tripled the amounts of carrots, and celery and added 2 14 oz cans of diced tomatoes. It turned out really well. I will certainly make it again and have been thinking of next time adding some ground turkey to it!
This is my new favorite winter time soup. This soup is so filling, and so tasty. Great soup to freeze and have later.
Yes added roast beef, potatoes, and corn. Yummy for winter soup!
I love this soup! Hearty and healthy. I love carrots cooked in my soup and 2 was definitely not enough so I’d recommend 6. Other suggestions: 1. 2 celery stalks 2. drain the porcini soaked water through cheese cloth before adding to the soup to prevent grit from getting into the soup. 3. You can use veggie or chicken broth and still comes out great. 4. I didn’t use the sherry but did add Worcesterhire sauce. (about a tablespoon).
I was looking for a recipe to use up some mushrooms and found this recipe. Glad I did. What a wonderful soup! I definitely make this again.
Awesome! Used mushroom broth (vegan) and added a sprig of rosemary and a tiny pinch of red pepper to wake it up. Sautéed the onions and carrots in olive oil, added fresh garlic and baby Bella mushrooms, then toasted the lentils (green and black) before adding the mushroom broth. After 30 min added the barley and spices and cooked another 45 min. AMAZING RESULTS!
I LOVE sherry! but not for this soup. Still…it’s great. I counter acted the sherry w/ Braggs Amino Acid. I also sliced the mushrooms w/ my egg slicer (brilliant, and thx)
Comfort food; that tasted even better the next day. I did not have all the ingredients. So, I improvised: white wine instead of sherry vegetable broth instead of beef
A good soup, but a bit on the plain side.
The next day I needed to add more beef broth. The barley soaked it all up.
Simmered without a lot, and all the liquid absorbed/evaporated, but the finished product was sooo delicious! Definitely a new favorite!
Excellent soup! Yes, had to make a few changes due only to not having on hand porcini mushrooms or sherry. I used low sodium vegetable broth to make it vegetarian friendly for my daughter. My two sons (non-vegetarian) loved it as well. I’ll make this again for sure.
I used leeks instead of celery and fresh shredded carrots instead of canned. I cooked everything except the mushrooms and zipped it through the blender when cooked. I sauteed the mushrooms in sherry and added to the blended soup. Delish.