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Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe photo by Taste of Home

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Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids—and guaranteed to warm body and soul. —Darlene Wiese-Appleby, Creston, Ohio

This recipe is:

Healthy

Diabetic Friendly

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Mushroom Barley Soup Recipe

Prep: 30 min. Cook: 45 min.

Yield: 10 Servings

30 45 75

Ingredients

1 medium leek (white portion only), halved and thinly sliced
1 cup chopped celery
2 teaspoons olive oil
4 garlic cloves, minced
3/4 pound sliced fresh mushrooms
1-1/2 cups chopped peeled turnips
1-1/2 cups chopped carrots
4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
1 cup quick-cooking barley
4 cups fresh baby spinach, cut into thin strips

Directions

In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.
Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf. Yield: 10 servings (about 3 quarts).

Nutritional Facts 1-1/4 cups equals 126 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Mushroom Barley Soup in Light & Tasty October/November 2006, p36

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Reviews for Mushroom Barley Soup

Mushroom Barley Soup

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Reviewed on May. 20, 2011 by faechic17

This recipe is a very good base. I took it and made a few alterations and additions, and found it to be absolutely delicious.

First of all, I don't particularly care for turnips, so I substituted four yukon gold potatoes instead.

Also, instead of leeks, I just used green onions, and cut up the green portion instead.

I was unable to find quick cooking barley (it's just not available where I live), so I just bought regular barley pearls and cooked them separately for a while before adding them to the soup.

I ended up tweaking the spices quite a bit. After adding the ones mentioned in the recipe, I still found the soup to be quite bland, so I added quite a bit more salt and pepper, as well as more thyme and caraway seeds, and then I decided to add some onion and garlic powder and some cumin.

The result was wonderfully flavorful and hearty, and warmed me through and through. I will definitely be adding this tweaked recipe to my list of regulars. :)

Reviewed on Oct. 07, 2009 by jasavage17

I would not use thyme again, just a personal preference. It was a good filling soup, and only 2 points for those of you in Weight Watchers.

Reviewed on Mar. 06, 2009 by drowefnp

Reviewed on Jan. 16, 2009 by ddragan

this looks great

Reviewed on Jan. 15, 2009 by ehlertn