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Mushroom Barley Soup

Mushroom Barley Soup
"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."
10 ServingsPrep: 10 min. Cook: 1-1/4 hours

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.
Nutrition Facts: One serving (1-1/2 cups) equals 119 calories,
© Taste of Home 2012

2 of 2

Mushroom Barley Soup (continued)

Nutrition Facts: 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.
© Taste of Home 2012