Recipe Details

Mushroom and Barley Soup

Number of Servings: 6

Serving Size: 1 cup

Barley adds fiber and a rich flavor to soup.

Name: Amount:
barley 0.50 cup
water 6 cups
carrot, diced 1 large
diced celery 2 cups
bay leaves 2
minced fresh parsley 0.25 cup
dried thyme 1 tsp
medium onion, diced 1
olive oil 2 Tbsp
lb mushrooms, sliced 0.50
garlic clove, minced 1
lite soy sauce 2 Tbsp
fresh lemon juice 2 Tbsp
Fresh ground pepper

Place barley and water in a 2-quart saucepan; bring to a boil. Reduce heat and let simmer; add carrot, celery, bay leaves, parsley, and thyme.


Return to a boil, reduce the heat, cover, and let simmer for 1 hour. When the barley has been cooking for about 45 minutes, use a small skillet to sauté the onion in the olive oil for about 5 minutes.


Add the mushroom and sauté until tender. Add the mushroom mixture to the barley, along with the remaining ingredients. Continue to simmer for 10 more minutes.

Nutritional Information (per serving)
Calories 140
Calories from Fat 45
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 262mg
Potassium n/a
Carbohydrates 22g
Dietary Fiber 5g
Sugars 5g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Starch 1/2 Fat