1/2 C dried barley
1/4 C dried mushroom slices
2 T dried onions, minced
1/4 C dried carrot slices
2 T dried parsley flakes
2 T dried dill
2 bay leaves
2 beef bouillon cubes, or 2 t.. bouillon granules
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
TO USE: add to 1 quart boiling water and simmer until barley is
tender. Remove bay leaves before serving.
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Mushroom Barley Soup Mix
Ingredients
- ½ cup dried barley
- ¼ cup dried mushroom slices
- 2 tablespoons dried onions minced
- ¼ cup dried carrot slices
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill
- 2 bay leaves
- 2 beef bouillon cubes or 2 teaspoons beef bouillon granules
- 1 quart water
Equipment
Instructions
- Combine the barley, dried mushroom slices, minced dried onions, dried carrot slices, parsley flakes, dill, bay leaves, and beef bouillon in a zip-top bag, vacuum-seal bag, or jar.
- Seal tightly and store in a cool, dry place until ready to use.
- To prepare, bring 1 quart water to a boil in a medium saucepan.
- Add the entire soup mix.
- Reduce to a simmer and cook until the barley is tender, about 45 to 60 minutes.
- Remove the bay leaves before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is about 4 cups prepared soup, based on 1 quart water plus ingredient absorption and expansion.
Prep time is an estimate based on measuring and packaging the dry ingredients.
Cook time is an estimate based on typical simmering time for dried barley until tender.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Refrigerate cooked soup within 2 hours and use within 3 to 4 days.
Freeze cooked soup for up to 2 to 3 months for best quality.
Prep time is an estimate based on measuring and packaging the dry ingredients.
Cook time is an estimate based on typical simmering time for dried barley until tender.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Refrigerate cooked soup within 2 hours and use within 3 to 4 days.
Freeze cooked soup for up to 2 to 3 months for best quality.
Tried this recipe?
Let us know how it was!Mushroom Barley Soup Mix
Ingredients
- ½ cup dried barley
- ¼ cup dried mushroom slices
- 2 tablespoons dried onions minced
- ¼ cup dried carrot slices
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill
- 2 bay leaves
- 2 beef bouillon cubes or 2 teaspoons beef bouillon granules
- 1 quart water
Equipment
Instructions
- Combine the barley, dried mushroom slices, minced dried onions, dried carrot slices, parsley flakes, dill, bay leaves, and beef bouillon in a zip-top bag, vacuum-seal bag, or jar.
- Seal tightly and store in a cool, dry place until ready to use.
- To prepare, bring 1 quart water to a boil in a medium saucepan.
- Add the entire soup mix.
- Reduce to a simmer and cook until the barley is tender, about 45 to 60 minutes.
- Remove the bay leaves before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is about 4 cups prepared soup, based on 1 quart water plus ingredient absorption and expansion.
Prep time is an estimate based on measuring and packaging the dry ingredients.
Cook time is an estimate based on typical simmering time for dried barley until tender.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Refrigerate cooked soup within 2 hours and use within 3 to 4 days.
Freeze cooked soup for up to 2 to 3 months for best quality.
Prep time is an estimate based on measuring and packaging the dry ingredients.
Cook time is an estimate based on typical simmering time for dried barley until tender.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Refrigerate cooked soup within 2 hours and use within 3 to 4 days.
Freeze cooked soup for up to 2 to 3 months for best quality.
This soup is perfect for those chilly winter months. It’s hearty and filling, but not too heavy to leave you feeling tired after a meal. There are lots of different variations that can be made with this recipe depending on what your family likes so it should never get old!