Mushroom Barley Soup Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with reduced-sodium broths and without salt)
  • Calories:
  • 220
  • Fat:
  • 13 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 65 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 0 g
  • Protein:
  • 14 g
  • Diabetic Exchange:
  • 2 meat, 1 vegetable, 1/2 starch.


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Mushroom Barley Soup

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A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

SERVINGS: 11

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 1-3/4 hours

Ingredients:

  • 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
  • 1 tablespoon vegetable oil
  • 2 cups finely chopped onions
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 pound fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh parsley

Directions:

In a Dutch oven or soup kettle, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
    Saute the onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add the mushrooms, garlic and thyme; cook and stir for 3 minutes. Stir in the broths, water, barley, salt if desired and pepper.
    Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).


  • Re: Mushroom Barley Soup

    I knew when I saw this recipe that I had to try it. We love mushrooms and barley. It did not disappoint! We loved it!

    cherrylady
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