Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe photo by Taste of Home

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After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.

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Mushroom Barley Soup Recipe

Prep: 15 min. Cook: 45 min.

Yield: 7 Servings

15 45 60

Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, minced
7 cups reduced-sodium chicken broth
2 cups water
1/2 cup medium pearl barley
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried thyme
1/4 teaspoon pepper

Directions

In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Yield: 7 servings.

Nutritional Facts 1 cup equals 101 calories, 2 g fat (trace saturated fat), 0 cholesterol, 746 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Mushroom Barley Soup in Reminisce August/September 2008, p48

Thicken Barley and Bean Soup

Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.