This is one of my favorite kinds of soup and yours looks SO good! Sometimes I drizzle a little olive oil on my mushrooms and roast them before adding them to the soup. Adds a great flavor! This would be welcome in my house today — heavy snow and freezing temps. Would be sure to warm us all up!! My mom used to make a mushroom barley soup when I was a kid and I had to force it down.
Thanks for reminding me and for such a great recipe! I just happen to have some barley in the cupboard — this soup looks hearty, healthy and delicious! I just sat down last night and made a list of all the soups I want to make. Yours look wonderful!!!! Thanks for the recipe. It looks very healthy. I may try it this afternoon.
Ooh — this looks great! I need to try to make a barley soup soon. I think next up for me is lentil though. I love a nice big bowl of homemade soup… and if there is a loaf of freshly baked bread to go with it… even better! Looks great.
Versatile veg soup recipe | BBC Good Food
I need soup recipe inspiration wherever I can get it! I love your recipe — nothing too fancy, and yet it sounds so comforting, warming, and hearty. So very true about the nourishing nature of soup. I also think that making soup at home is so very therapeutic!
I have a couple quarts of chicken soup in freezer, and seeing this made me defrost them. Could you please tell me if you could leave out the mushrooms?? My husband is NOT crazy about them. Shelia-if your husband hates mushrooms you can leave them out. I have been craving something simple and warming and I do think this would fit the bill. It looks heavenly!
This mushroom barley soup looks so very good. Warming and satisfying! We are heading out to the mountains at the end of the month for a ski trip, I will make this while we are away perhaps before then. This would be the perfect soup for lunch or dinner, anytime!! Lovely photo!
1-Pot Everyday Lentil Soup
I have some barley and mushrooms I need to use up! Anything warm sounds good with this cold weather we are all having. I make a beeg barley and veg soup but this is another great soup for barley…under-rated, healthy, filling and delish. This is perfect! Definitely want to try this. I made your mushroom barley soup today and it was absolutely out of this world delicious, it has now become my favorite soup.
I have been looking for a barley mushroom soup ever since I tried one at a bowling alley restaurant during league bowling and that was several years ago and have never been able to find one that even measured up to the one i had at bowling alley of all places huh?
It is even better!!! Thank you so much for your fabulous recipe!! I made some of this over the weekend for my freezer. Of course I had to sample it before freezing, and it is yummy. Thanks again for another fabulous recipe.
How to cook perfect pea soup
Tried and true. I made this last week and it was wonderful!
I had half a package of baby bellas to use up and found this recipe. I had some leftover rotisserie chicken so used cups of that too. My husband and brother-in-law who lives with us fought over the leftovers! Just made this and it turned out great. I had everything but the mushrooms so I added ground beef.
I keep coming back to your recipe. Thank you! I had some barley to use up and this sounded great. It was. Just for fun I added one tablespoon of heavy cream. I love this recipe! The flavours are great together and you can add in other vegetables that you might have on hand. I added green beans and they added great colour and taste to this already wonderful soup!
I have made it several times now. Found this recipe on Pinterest and have been itching to make it. Well, tonight was the night and WOW! Even my husband raved about it, and he is a regular carnivore! He never missed the meat though, as this is so savory. It made a big pot so we will be eating on it for several days to come. Thank you for sharing this wonderful recipe. The only thing I do different is do are least 3 packages of baby Bella mushrooms, I do about 5 carrots and a little extra thyme and I double the barley.
I love mushrooms and carrots. Thanks for the recipe very hearty soup. Has anyone tried cooking the barley right in the broth to save a step and a pot and infuse the barley with even more flavour? Thanks for any help.
Vibrant Spring Soup
I am making this soup now and I am not sure how many cups of liquid are correct. The recipe states one cup of water and 3 oz cans of broth. The directions state to put 4 cups of water and 1 cup of barley in the pan and simmer. I came across this recipe looking for something healthy to make. Was so happy I had all the ingredients!
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I was right, the hearty flavor of all the veggies along with the barley was so delicious!! Thank you for this recipe! I am not a fan of mushrooms, but I love barley soup. I don't think the garlic clove Jane also adds is necessary though: I want to keep this simple. Mint is obviously a popular choice: all my recipes use it in some way, but I prefer it stirred in at the end, as Delia, Jane and Tamasin suggest, rather than simmered with the peas, as in Lindsey and Rose's recipes; it keeps the taste fresher. It's a surprisingly elegant dish, the sweetness of the peas contrasting with the silky richness of the liquid, but it's not the kind of pea soup I'm after.
I also find Tamasin and Jane Grigson's too thin — I don't want something to stand a spoon up in, but Delia and Rose's slightly thicker soups at least hint at the original texture of the peas. As I'm not using stock, a hint of savoury pork, always a winner with peas and their ilk, is very welcome here. Delia and Tamasin's bacon works better than Lindsey's ham, because the fat melts in the pan, releasing its flavour into the soup. If you'd prefer to keep the soup vegetarian, however, leave out the bacon and use vegetable stock instead. Lindsey adds the juice of a lemon to her soup — although it's a little sour for my taste, I like the idea of a touch of freshness, so in a squeeze goes.
Delia adds lettuce and spinach to her soup, which, as she observes, gives it a gorgeous dark green colour — it's very nice indeed, but this soup should be all about the peas. She also adds a grating of nutmeg, which I think of as a wintery flavour. This particular soup should be all about the delicate, sweet flavours of summer, whatever time of year you end up making it. And incidentally, it's equally good cold.
Heat the butter over a medium heat in a large pan and add the spring onions and bacon. Sweat until cooked, but not coloured. Add the peas and pods if using and stir well, then pour in ml water. Bring to the boil, then simmer until the peas are tender about 10 minutes depending on size. Remove the pods and puree the soup using a blender or hand blender then add the lemon juice and season to taste — you may also wish to add a pinch of sugar depending on the sweetness of your peas.
Add a little more water if you'd prefer a thinner soup. Reheat if serving hot and serve garnished with chopped mint and a swirl of creme fraiche. Is soup the best thing to do with a glut of peas, or do you have other bright ideas? Or do you just prefer them served with a lick of butter and a sprig of mint? And what other soups suit summer? Fresh versus frozen. Topics Soup Word of Mouth blog. British food and drink Food blogposts. Reuse this content. Order by newest oldest recommendations. Show 25 25 50 All. Threads collapsed expanded unthreaded. Loading comments… Trouble loading?