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Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms.

Source: Everyday Food, October 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).

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31
  • jennarubenlove
    22 MAR, 2011
    This soup was horrible. I've made many Martha Stewart recipes and I think this is one of her worst. The parsley was way too overpowering and distracting and I used the recommended amount. My husband didn't even like it and he'll eat anything. I won't ever make it again, but if you're gonig to make this I would recommend not using chicken broth and try either vegetable or the beef like someone else said they used. The chicken flavor did not go well with the mushrooms and barley.
    Reply
  • SunflowerRae
    4 NOV, 2008
    I couldn't find quick-cooking barley so I just precooked some pearl barley and added it. Still very easy.
    Reply
  • MS10589051
    4 NOV, 2008
    I used Shitake mushrooms and it came out so yummy!!
    Reply
  • markybear
    30 OCT, 2008
    This soup was delicious! I used cremini mushrooms, and beef stock. I also substituted fresh thyme for the dried. The parsley and lemon provide a nice counterpoint to the earthy flavors of the mushrooms and barely.
    Reply
  • ehguy11
    1 OCT, 2008
    This soup is quick and delicious! I used Baby Bella mushrooms (cremini mushrooms would be good too). I also used some Amontillado Sherry instead of lemon juice. These adjustments made this soup 'restaurant quality' in my opinion. Being vegetarian, I used vegetable broth. Excellent recipe!
    Reply

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