Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mushroom Barley Soup with Bacon 3.0 (31) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness. Ingredients 3 strips bacon (3 to 4 ounces), cut into ¼-inch pieces 1 large onion, chopped 3 cloves garlic, minced Coarse salt and ground pepper 1 pound button or cremini mushrooms, trimmed and halved 2 teaspoons tomato paste 2 cans (14.5 ounces each) reduced-sodium beef broth 1 cup quick-cooking barley 1 teaspoon dried oregano 1 teaspoon red-wine vinegar ¼ cup chopped fresh parsley Directions In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more. Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley. Cook's Notes Use quick-cooking barley as a time-saver. It has the same nutty flavor as pearl barley, but it cooks in approximately half the time. Rate it Print