Mushroom Barley Soup

Mushroom Barley Soup Serves: 2½+ quarts


  • 2 oz. olive oil
  • 1½ lbs. sliced leeks cleaned well
  • 2 Tbsp. fresh garlic, minced
  • 1½ lbs. sliced Portobello mushrooms
  • 1 lb. sliced Cremini mushrooms
  • 2 lbs. sliced domestic mushrooms
  • 1 lb. carrots, sliced
  • 1 bunch thinly sliced celery
  • 24 oz. diced canned tomatoes
  • 1 Tbsp. dried thyme
  • 2 gallons prepared RC Hearty Foundations® Reserve GF Beef Base
  • 1 gallon prepared RC Hearty Foundations® Reserve GF Chicken Base
  • ½ gallon prepared RC no added MSG Mushroom Base
  • 1 lb. barley
  • 4 each whole bay leaves
  • RC Harvest Vegetable Base, use dry and season to taste
  • black pepper, to taste


  1. 1 In a heavy gauge soup pot heat olive oil and add cleaned leeks and fresh garlic, sauté until leeks caramelize slightly.
  2. 2 Add all mushrooms and sauté until mushrooms release all their moisture.
  3. 3 Add rest of ingredients and bring to a simmer skimming any scum from top.
  4. 4 When barley is fully cooked, season with dry RC Harvest Vegetable Base, black pepper and remove bay leaves.
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