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Wild Mushroom, Bean and Barley Soup Mix

Wild Mushroom, Bean and Barley Soup Mix

Layered in jars, this soup mix makes pretty (and tasty) gifts.

This mix makes 6 (1-pint) jars or 12 (1-cup) jars. Layered as described here, the mix is so pretty your friends may put off making it.

20 min Prep: 20 min
Serves: 48 Save

Ingredients (10)

  • 1 T Freshly Ground Black Pepper
  • 1½ cup Red Lentils
  • 6 Dried Bay Leaves
  • or 6 Fresh Bay Leaves
  • 3 cup Pearl Barley
  • ¾ cup Dried Porcini Mushrooms
  • ¾ cup Dried Shiitake Mushrooms
  • 1½ cup Yellow Split Peas
  • ¾ cup Dried Vegetable Soup Mix
  • 2 T Dried Dill
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  1. Place ½ teaspoon black pepper in the bottom of 6 (1-pint) jars. (If making in 8-ounce jars, half all ingredients.) Pour ¼ cup red lentils into each jar.
  2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
  3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
  4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
  5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) jars, each jar serves 8.

To make the soup:

  1. Combine 1 pint soup mix, 4 cups water and 2 cups vegetable broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stir in 2 more cups vegetable broth and 1 teaspoon salt.
  2. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender.