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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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Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and diced
- 2 cups mushrooms, sliced
- 1/2 cup barley, quick cooking
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme, dried
- 3 cups chicken broth, low-sodium
- 2 cups water
- 1 tablespoon parsley, chopped
Directions
- Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.
- Add the rest of the ingredients except for the parsley and bring to a boil.
- Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
- 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 216
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 5mg
2%
Sodium 306mg
13%
Potassium 615mg
18%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Sugars 7g
Protein 9g
18%
Vitamin A
29%
Vitamin C
8%
Vitamin D0%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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