Curried Mushroom Barley Soup

  • Yield 4 servings

Earthy mushrooms, smoked ham and stewed tomatoes star in this tasty soup.


2 tablespoons butter
1 cup sliced carrots
1 cup chopped onion
1 pound white button mushrooms, sliced (about 5 cups)
8 ounces smoked ham, diced (about 1 1/2 cups)
4 to 5 teaspoons curry powder
2 (15-ounce) cans ready-to-serve chicken broth
1 (15-ounce) can stewed tomatoes
1/2 cup quick-cooking barley


  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.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



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