Mushrooms barley soup is packed with chopped veggies, and tender pearl barley makes this recipe satisfying and super yummy. Mushroom barley soup uses simple ingredients such as; veggies, pearl barley, and mushrooms.


Mushroom Barley Soup
Mushroom Barley Soup


Secrets For a Delicious Mushroom Barley Soup

  • When making this delicious recipe, use enough mushrooms if possible to mix other varieties.  You can use about 11/2 pounds of mushrooms white mushrooms and baby Bella mushrooms. You can use dry mushrooms for this recipe but you need to soak them to soften for like 20 minutes inside water.
  • Chop and slice your mushrooms for better flavor. You can prepare the mushrooms by slicing them which gives the barley soup tastes so delicious.
  • Use aromatic and warm spices to add more flavors to this recipe. Add garlic, celery, chopped onions, and carrots to spice up your barley soup. You can add warm spices like cumin, smoked paprika, and coriander gives this recipe a great one.


Ingredients Variations For Mushroom Barley Soup

  • Mushrooms: You can use two types of mushrooms in this recipe as baby bell mushrooms and white mushrooms. The baby bell is simply sliced and sauteed in extra olive oil while the white mushrooms are chopped into small pieces which adds flavors to the broth.
  • Onions, garlic, carrots, and celery: These veggies are sauteed in olive oil to begin the flavoring process, then add the chopped white mushrooms to this mix.
  • Extra virgin olive oil: You can use extra virgin olive oil in this recipe.
  • Canned crushed tomatoes


Preparation time: 15 minutes

Cook time: 2 hours 15 minutes

Total time: 2 hours 30 minutes

Serving: 8 serving


Ingredients For This Recipe

  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 11/4 cups pearl barley
  • 3 quarts chicken or mushroom stock
  • 6 dried shitake mushrooms
  • 1 cup peeled and chopped carrots
  • salt and pepper to taste
  • 1 ib white mushrooms, scrubbed and sliced
  • 1/4 cup extra virgin oil, divided
  • 2 bay leaves


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Equipment Needed For This Recipe

  • Skillet
  • Coffee filter
  • Large stockpot
  • A timer
  • A small saucepan


Method of Preparation


Step 1: Firstly, pour out mushroom stock or pour chicken into a large stockpot and bring it to a boil. Then stir in your barley, add the bay leaves, then reduce your heat and simmer without covering your stockpot. Set your timer for 2 hours 15 minutes starting from this moment.

Step 2: As your soup simmers, place your dried mushrooms in a separate saucepan. Then add 3 cups of water to it and bring to a boil over high heat. When your water boils, remove your saucepan from heat and allow your mushroom to soak for about 20minutes.

Step 3: Now, drain your mushroom water with a coffee filter, and reserve your mushroom water. Then chop and soak, soften mushrooms into small pieces and keep aside.

Step 4: In a large skillet, heat over medium heat 2 tablespoons of olive oil. Add your onion to the oil and saute till it gets softened. When it gets softened, add your celery and also your carrots and saute for more than 5 minutes till everything starts to caramelize and brown.

Step 5: Now, add your soaked chopped dried mushroom pieces and your crushed garlic, saute for about 2 minutes. Scrape up any brown bits from the bottom of the skillet. Then pour your drained mushroom broth into the skillet and bring to a boil, stir and cook for 2 more minutes till your mixture is hot and bubbly.

Step 6: Then add everything on your skillet to the simmering stockpot with the broth and barley. Now heat 1 tablespoon of olive oil over medium-high heat without rinsing the skillet, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet.

Step 7: Sprinkle them with pepper and salt to taste and increase your heat to high. Allow the mushrooms to sear without stirring. When it gets to 2 minutes, stir up your mushrooms continuously for about 2 minutes until they are seared golden brown and shrink to about half their size.

Step 8: Pour out your seared mushrooms into the soup pot. Heat the last 1 tablespoon of olive oil in the skillet and repeat the process for the remaining mushrooms aside. Add in the rest of your seared mushrooms to the soup pot, and stir till all your ingredients are well combined.

Step 9: Then reduce your heat and allow it to simmer without your soup being covered till your timer goes off or until the barley is completely tender and the soup is nicely thickened. If your soup becomes thicker add water to it. Season with salt and pepper to taste and then serve hot.


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Can Mushroom Barley Soup be Refrigerated?

The mushroom barley soup can be refrigerated for up to 4 days. But before freezing be sure your soup is completely cooled before transferring it to an airtight glass container to the fridge. When ready to use, reheat over medium heat, adding a little more broth to help the consistency of the soup.

Mushroom Recipes Ideas

  • chicken and mushroom
  • mushroom pasta

Recipe Note:

  • For this recipe use pearl barley because it doesn’t cook quicker.
  • If you want an even more delicious finish, add in another pinch of smoked paprika for more flavors.


Nutritional Estimates

Vitamin A: 2745IU / Vitamin C: 4.3mg

Calories: 327 / Fiber: 6g

Fat: 10g / Cholesterol: 10mg

Saturated Fat: 3g / Carbohydrates: 42g

Protein: 14g / Sugar: 8g

Sodium: 535mg / Potassium: 756mg

Iron: 1.8mg / Calcium: 34mg


Read also: Sweet And Sour Pork Recipe: Easy Steps To Prepare



Mushroom barley soup is a very delicious soup made with some veggies and mushrooms. This meal is very delicious, filling, and very healthy for you. You can serve it as dinner. Leftover can be stored in the refrigerator for about 4 days in an airtight glass and it can be frozen because they are no cream added to this recipe. To make this delicious and filling soup, follow this recipe step by step and yours will be mouthwatering.

Caldo de Pollo recipe is a Mexican chicken soup that is super delicious, very healthy, and simple to make. Caldo de Pollo recipe is super simple to make with just 5 minutes and you are good to go.

Caldo de Pollo’s recipe is just like medicine to your body. This soup is also friendly for children, so feel free to make it for everyone at home.

Caldo de Pollo meal is served with a little rice or pasta, even with two slices of avocado, fresh cilantro, and some wedges of lime on the side.


Caldo de Pollo Soup

Preparation time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Yield: 8 servings


Healthy Benefits of Caldo De Pollo

  • Caldo De Pollo soup contains a low amount of risky components that may include sugars, sodium, and saturated fat.
  • This delicious soup contains low calories
  • They are rich in vitamins and minerals, it is a good source of Vitamin A.


What is Caldo De Pollo?

Caldo De Pollo is a Mexican soup made with chicken and vegetables. This soup is very delicious, nutritious, .and very comforting. The word Caldo means soup and Pollo means chicken. So without chicken, it’s not Caldo De Pollo. Many Mexican homes have their own recipe for this soup.

What Kind of Chicken is Good For This Soup Recipe?

For this recipe, I do use chicken drumsticks and thighs for the delicious soup. But any part of chicken is good for this recipe either the back of the chicken, the wings, or even the leg can go well.


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What Kind of Ingredients Can Do I Need For This Recipe

Vegetables: Delicious soups are made with vegetables. You need potatoes, Roma tomatoes, garlic, carrots, green celery, and onions for this recipe. And you can add more veggies if you desire.

How to Store This Easy to Make Soup

This homemade chicken soup should be stored in an airtight container and placed inside the fridge for up to a week. When ready to serve microwave it or put it on the stove. You can as well freeze it for up to three months.



  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 8 cups water
  • 3 potatoes, quartered
  • 2 carrots, sliced
  • 1 green celery, chopped
  • corn tortillas for serving
  • 1 avocado sliced, optional
  • 1 lime wedges for serving, sliced
  • 1 tablespoon cilantro, chopped
  • 1/3 cup tomato sauce
  • 2 Roma tomatoes, chopped
  • 1/2 cup onions, chopped
  • 1/4 cup white long-grain rice
  • 4 garlic cloves, chopped
  • 8 chicken thighs or drumsticks


Method of Preparation

Step 1: Place your water, chicken, garlic, and salt inside a large pan. Then allow ingredients to boil, reduce to medium heat and allow it to simmer for about 15minutes. While the chicken broth is simmering, skim the forms on top of the water.

Step 2: In a different pan, heat up the oil on medium heat then add rice to cook, stirring it occasionally, until it’s browned for about two to three minutes.

Step 3: Then, add your chopped onion and continue to cook until the onion is translucent for about two minutes.

Step 4: Add your chopped tomato and cook for another 3 minutes, then add this mixture to the chicken pot.

Step 5: Stir in your potatoes, carrots, and celery to your soup and let come to s boil. Reduce your heat and allow it to simmer until the veggies cook through for about 20 to 30 minutes.

Step 6: Add your tomato sauce, cilantro during the last 5 minutes of your cooking. You can check if your salt is good enough.

Step 7: Scoop soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Step 8: To garnish, add slices of avocado to your soup.


Read Also: Roasted Acorn Squash Soup


Recipe Note:

You can use any part of the chicken in this recipe. From chicken drumstick, chicken breast, chicken wings, and so on. I recommend chicken breast, as the meat will not infuse the broth with a lot of flavors to your soup.


Nutritional Estimates

Unsaturated fat: 18g / Trans Fat: 0g

Calories: 451 / Total fat: 25g

Carbohydrates: 24g / Fiber: 5g

Sugar: 3g / Protein: 37g

Sodium: 1111mg / Cholesterol: 181mg

Saturated fat: 6g


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Caldo De Pollo is a very delicious soup packed with a lot of nutrients that are healthy for your body. They are easy to prepare and don’t take so much time. This recipe is versatile, children can also eat it and you can prepare this soup for the whole family. It can be served in an airtight container and stored in the fridge. Caldo De Pollo will be easy for you, just make it and thank me later.

Roasted acorn squash soup is a vegan, easy, paleo, and perfect soup that tastes very delicious and is very suitable for cold weather.

Roasted acorn squash soup is a super healthy, very delicious vegan soup. Roasted acorn squash soup made with cayenne pepper, ground allspice, vegetable stock, dried ginger, and other ingredients listed in this recipe. Roasted acorn soup is loved by many and this soup is filling.


Roasted Acorn Squash Soup
Roasted Acorn Squash Soup

Health Benefits of Roasted Acorn Squash Soup

  • Acorn squash is packed with antioxidants that can help neutralize potentially harmful molecules called free radicals which can help protect your body from health issues such as high blood pressure, stroke, heart disease, arthritis, and certain cancers.
  • Acorn squash is packed with a high level of carotenoid pigments, the chemicals that give it a yellowish color. This carotenoid can be converted by your body into more vitamins.
  • This wonderful squash contains betacarotene which can protect your skin from sun damage and related cancer.
  • Acorn squash is packed with Vitamin A  which your body needs to nourish your cornea and to produce the moisture your eyes need to work perfectly well.

Preparation time: 50 minutes

Cook time: 35 minutes

Total time: 1 hour, 25 minutes

Serving: 4 servings



  • 1/8 teaspoon cayenne pepper
  • 4cups vegetable stock
  • 1/8 teaspoon ground allspice
  • 1 shallot, chopped
  • 3 acorn squashes
  • 1 teaspoon sea salt
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 teaspoon ground black pepper
  • 2 tablespoons of olive oil
  • 1/4 teaspoon dried sage
  • 1/2 red onion, chopped
  • 1/2 teaspoon dried ginger
  • 1 shallot, chopped


Read Also:  Sweet And Sour Pork Recipe: Easy Steps To Prepare


Method of Preparation

Step 1: Firstly, preheat your oven to 400 degrees. Line your baking sheet with aluminum foil or parchment paper.

Step 2: Lightly sprinkle the aluminum foil with kosher salt and then grind black pepper. Place squash, cut-side-down, onto your aluminum foil. Then roast it in the oven for about 45-50 minutes or until flesh and tender and easily pierced. Remove it from the oven and allow it to cool.

Step 3: Once your squash gets cool, remove flesh skin using a spoon to scoop the flesh out, then discard skin and set flesh aside.

Step 4: Using a large deep pot, add your olive oil and heat over medium-high heat until it gets tender for about 5-8minutes. When it gets tender, add your sage, squash flesh, vegetable stock, ginger, cayenne, and allspice. Then stir well and allow to boil. Reduce your heat and allow to simmer for about 20minutes.

Step 5: In an immersion blender, or any blender or a food processor, transfer your puree mixture and blend. Once it’s pureed, season with additional salt, or pepper to taste.

Step 6: To serve, garnish with thinly sliced red apples or onion and served as desired.


Frequently Asked Questions


How Do I Freeze my Roasted Acorn Squash Soup

For you to freeze your roasted acorn squash soup, here are some tips to follow.

  • Allow the squash soup to cool completely.
  • Store it with an airtight container, gallon, quart-sized freezer bags for easy thawing and storage.
  • Leave enough space in the bag to allow for expansion during freezing.
  • Place the soup in the fridge overnight when ready to reheat.

How Do I Cut My Acorn Squash?

Acorn squash skin is very tough, use a sharp large knife and hold the squash with one hand carefully cutting in half through the stem. Make sure you press down hard because it can be difficult if you don’t put your weight into it.

Once cut into half, remove the seeds and any membranes. Then you can roast it without cutting further.


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How do I Roast My Acorn Squash?

Below is the step by step procedures on how to roast an acorn squash like a professional:

  • Firstly preheat your oven to 400 degrees.
  • Then line an aluminum foil, or parchment paper and carefully slice your acorn squash in half. When sliced into half, remove and discard all the seeds and any membranes.
  • Sprinkle the flesh of your acorn square with ground black pepper and sea salt. Then place your squash down onto your aluminum foil and allow to roast for about 50 minutes or until flesh and tender and easily pierced.
  • Then, remove from the oven and allow to cool, once it gets cool remove the skin using a spoon to scoop out the flesh from it.


Can I Substitute Butternut Squash With Acorn Squash?

Yes, of course, you can substituent butternut squash with acorn squash in this recipe. You can even use buttercup squash, sugar pumpkin squash, hubbard squash in this recipe. And trust me it will still taste as good as acorn squash.

Difference Between Butternut Squash and Acorn Squash

  • Butternut squash tends to be slightly sweeter and nuttier than acorn squash.
  • Butternut squash is easy to peel and cube and you can make soup without roasting it first unlike acorn squash.


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Nutritional Estimates

Calories: 255 / Fat: 7.4g

Saturated fat: 1.1g / Fiber: 8.1g

Sugar: 8.4g / Vitamin A: 1800IU

Vitamin C: 56.9mg / Iron: 2.8mg

Calcium: 130mg / Carbohydrates: 48.9g

Sodium/; 547mg / Protein: 3.9g



Roasted acorn squash soup is a very delicious meal packed with superb health benefits for your body. It is easy to make if you follow this recipe step-by-step. Corn squash leftovers can be stored in the fridge. It is also simple and easy to make. Roasted acorn squash soup is packed with antioxidants, vitamins, and other essential nutrients needed for a healthy body. Why not try this wonderful recipe and thank me later cause you will enjoy every bit of it.