How to make it

  • Place mushrooms, tomatoes in heat proof bowl, cover with boiling water, set aside for at least 30 minutes
  • Heat oil in soup pot
  • Add onions and garlic, cook until onions are translucent
  • Add chopped or sliced mushrooms, cook until liquid has come from mushrooms and reduced, stirring often
  • Drain dried mushrooms and tomatoes, reserving liquid
  • Chop reconstituted mushrooms and tomatoes, add to soup pot
  • Add mushroom/tomato liquid
  • Add stock
  • Add barley
  • Bring to boil, reduce to a simmer and cook approximately 45 minutes or until barley is cooked.
  • Additional spices can be added as desired. I have also added chunks of browned stew meat or used beef stock instead of vegetable stock. You could also add other vegetables or (I imagine) tofu early in the cooking process, I imagine. This freezes really well, and could also be done in the crock pot.

People Who Like This Dish 3
Reviews & Comments 3

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  • Good4U 4 years ago
    Reviewed in Soup Again
    Soup Again
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    " It was good "
    pointsevenout ate it and said...
    Good soup. Took the advice and added cubed meat.
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  • annieamie 10 years ago
    Thanks for this recipe! It sounds delicious. I love a good mushroom barley soup anytime of the year and will enjoy making your recipe.
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