Reviews (1) Add Rating & Review 155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7 Martha Stewart Member Rating: 2.0 stars 02/26/2020 I was really excited to make this soup. I must have made some mistake as it was watery and lacked any depth in flavor. I added flavor packets of a beef base after using chicken broth. Chicken broth in my opinion doesn't support the heft of the shiitake mushrooms. That helped, but I would use only beef broth and no water. Maybe that would rescue this recipe. Martha Stewart Member Rating: 5 stars 11/24/2014 I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.
Back to Mushroom-Barley Soup All Reviews for Mushroom-Barley Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 6 sas-mushroom-barley-003b-med108875.jpg
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 medium yellow onion, diced small 2 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper 10 ounces button mushrooms, trimmed and sliced 4 cups chicken or vegetable broth 1 ounce dried sliced shiitake mushrooms 1 cup quick-cooking barley
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 6 sas-mushroom-barley-003b-med108875.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 6
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 6
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 6
6
sas-mushroom-barley-003b-med108875.jpg
sas-mushroom-barley-003b-med108875.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 medium yellow onion, diced small 2 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper 10 ounces button mushrooms, trimmed and sliced 4 cups chicken or vegetable broth 1 ounce dried sliced shiitake mushrooms 1 cup quick-cooking barley
Directions
In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.
Reviews (1)
Add Rating & Review 155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
Martha Stewart Member Rating: 2.0 stars 02/26/2020 I was really excited to make this soup. I must have made some mistake as it was watery and lacked any depth in flavor. I added flavor packets of a beef base after using chicken broth. Chicken broth in my opinion doesn't support the heft of the shiitake mushrooms. That helped, but I would use only beef broth and no water. Maybe that would rescue this recipe. Martha Stewart Member Rating: 5 stars 11/24/2014 I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.
Reviews (1)
Add Rating & Review 155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
Add Rating & Review
155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
155 Ratings 5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
5 star values: 23 4 star values: 20 3 star values: 67 2 star values: 38 1 star values: 7
Martha Stewart Member Rating: 2.0 stars 02/26/2020 I was really excited to make this soup. I must have made some mistake as it was watery and lacked any depth in flavor. I added flavor packets of a beef base after using chicken broth. Chicken broth in my opinion doesn't support the heft of the shiitake mushrooms. That helped, but I would use only beef broth and no water. Maybe that would rescue this recipe. Martha Stewart Member Rating: 5 stars 11/24/2014 I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.Martha Stewart Member
Rating: 2.0 stars 02/26/2020
I was really excited to make this soup. I must have made some mistake as it was watery and lacked any depth in flavor. I added flavor packets of a beef base after using chicken broth. Chicken broth in my opinion doesn’t support the heft of the shiitake mushrooms. That helped, but I would use only beef broth and no water. Maybe that would rescue this recipe.
Rating: 2.0 stars
Rating: 5 stars 11/24/2014
I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.
Rating: 5 stars
All Reviews for Mushroom-Barley Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom-Barley Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
