Home > Recipes > Mushroom Barley Soup

Mushroom Barley Soup Recipe

"This soup is a variation on one I found years ago in a health cookbook," says Laura Christensen from Bountiful, Utah. "It tastes so good, no one can believe how low in fat and salt it is! We love it served in a bread bowl...or with oven-fresh corn muffins on the side."

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Mushroom Barley Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mushroom Barley Soup Recipe

Prep: 10 min. Cook: 1-1/4 hours

Yield: 10 Servings

10 75 85

Ingredients

6 cups sliced fresh mushrooms
2 large onions, chopped
1 cup chopped celery
1 cup chopped carrots
5 cups water, divided
4 cups cooked medium pearl barley
4 cups beef broth
4 teaspoons Worcestershire sauce
1-1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dill weed
1 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Directions

In a Dutch oven or soup kettle, combine the mushrooms, onions, celery, carrots and 1 cup water. Cook and stir over medium-high heat until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 10 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 119 calories, 1 g fat (trace saturated fat), 0 cholesterol, 722 mg sodium, 25 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Originally published as Mushroom Barley Soup in Light & Tasty December/January 2003, p59