BARLEY LENTIL MUSHROOM SOUP RECIPES

MUSHROOM LENTIL BARLEY STEW - ALLRECIPES

Mushroom Lentil Barley Stew - Allrecipes image

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories Stew

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, CarbohydrateContent 43.9 g, FatContent 1.2 g, FiberContent 9 g, ProteinContent 8.4 g, SaturatedFatContent 0.1 g, SodiumContent 466 mg, SugarContent 5.2 g

MUSHROOM BARLEY SOUP RECIPE: HOW TO MAKE IT

Mushroom Barley Soup Recipe: How to Make It image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 10 minutes

Prep Time 25 minutes

Cook Time 01 hours 45 minutes

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, FatContent 13g fat (0 saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 65mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 meat

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