English
Arabic
Chinese (Simplified)
Haitian Creole
Portuguese
Russian
Spanish
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.
Print Recipe
Serves4 (1 1/4 cups each)
SWAP ScoreWhat's this?
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 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.
Review this Recipe