Mushroom Barley Soup

Barley is a chewy grain, like rice but a little bigger. It makes this soup extra thick and hearty, perfect for a cold day.

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Serves4 (1 1/4 cups each)
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  1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.
  2. Add the rest of the ingredients except for the parsley and bring to a boil.
  3. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
  4. Sprinkle parsley on top of soup and serve hot.

Recipe Tips

Substitute water for chicken broth for a vegetarian option.

If you don't have quick cooking barley, cook it separately on the stove and add to the soup at the end.

Nutrition Facts
Mushroom Barley Soup
Amount Per Serving (1 1/4 cups eachg)
Calories 130 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 92mg 4%
Potassium 612mg 17%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 4g
Protein 7g 14%
Vitamin A 82%
Vitamin C 12%
Vitamin D0%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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