Mushroom Barley Soup
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Serves8 (cups)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon olive or canola oil
- 1 small onion chopped
- 2 medium carrots, peeled halved lengthwise and sliced
- 1 celery stalk, chopped
- 2 garlic cloves peeled and minced
- 1 teaspoon dried thyme depending on how much you like thyme
- 1 pound mushrooms, sliced (white, cremini, or button)
- 1/2 cup pearl barley
- 10 cups low sodium chicken broth or vegetable broth
- 1 whole lemon, quartered
- 1 pinch salt and pepper to taste
Directions
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
- Add the onion, carrots, celery, garlic, and thyme and cook until tender, 10-15 minutes.
- Add the mushrooms and barley and stir well.
- Add the broth, raise the heat to high and bring to a boil. As soon as the soup boils, turn the heat down to low and cook, partially covered, for 2–2 1/2 hours, stirring frequently.
- Now taste the soup. Does it need anything to boost the flavor? More thyme? A squeeze of lemon juice? A pinch of salt or a grinding of black pepper? Add whatever you think it needs, then serve right away or transfer to a container, cover and refrigerate up to 3 days.
Recipe Tips
Substitute brown or wild rice for the barley. Add 1/4 cup fresh or frozen corn kernels, chopped tomatoes, or baby spinach 10 minutes before you’re finished cooking.
Nutrition Facts
Mushroom Barley Soup
Amount Per Serving
Calories 107
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 203mg
8%
Potassium 546mg
16%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 3g
Protein 8g
16%
Vitamin A
41%
Vitamin C
15%
Vitamin D0%
Calcium
2%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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