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Mushroom Barley Soup
Barley, a fantastic little grain, adds a wonderful texture to this cozy, hearty soup. Plump mushrooms, filling kidney beans, and tender kale help to make this dish deliciously filling.Servings
Total
50 minPrep
10 minCook
40 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
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What a brilliant recipe. We modified it as we had shiitake and King Brown mushies, plus added some dried mushrooms and their broth. We had fresh herbs so used those, used more pearl barley because we had no kale, and used chickpeas instead of red kidneys and it was amazingly tasty.
This has become my favourite soup, that I make at least once a month. Hearty and flavourful, and full of healthy nutrients.
We replaced barley with quinoa and added some feta on top. It turned out delicious:)
Love it
A quick and delicious soup!
Can I use plain barley instead of pearled barley?
This is absolutely delicious. I did, however, have to use double the amount of water and it was still a thick soup. No liquid left to be soaked up with a nice slice of fresh bread unfortunately.
Yummy! I don’t like mushrooms, so I chopped them into fine pieces. This helped to avoid the chunks, while still giving it flavour and colour. Also, I used frozen kale. It’s winter here, and veggies tend to be on the pricey side.
Very flavourful. Here barley is a forgotten ingredient It's really delicious with mushroom and veggies.
Very easy to make and very satisfying! Perfect December soup.
Really yummy soup! The kale, beans and barely gave the soup lots of contrasting textures. Would 100% reccomend the lemon slice. It really bring everything together.
Very tasty and cozy now that the weather is getting colder. I used spinach (leftovers from the week before) instead of kale and better than bullion ‘no beef’ instead of the cubes. I do think kale would’ve been a better texture in this.
Great hearty soup. All I did to alter this was put it in my crockpot instead of cooking it in the stove. The house smells amazing and it’s super delicious.