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Curried Mushroom Barley Soup


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  • 2 tablespoons butter
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 1 pound fresh white mushrooms sliced
  • 8 ounces smoked ham diced
  • 4 teaspoons curry powder
  • 2 cans ready-to-serve chicken broth - (13 3/4 oz ea)
  • 1 can stewed tomatoes - (14 1/2 oz)
  • 1/2 cup quick-cooking barley


Servings 4


Step 1

In a large saucepan, melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook, stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.

This recipe yields 4 servings.

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