Taste of Home
Mushroom Onion Barley Soup
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 7 servings (1-3/4 quarts).
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.
Ingredients
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1 large onion, chopped
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2 cups sliced fresh mushrooms
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1 tablespoon olive oil
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2 garlic cloves, minced
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7 cups reduced-sodium chicken broth
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2 cups water
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1/2 cup medium pearl barley
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2 tablespoons reduced-sodium soy sauce
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1 teaspoon dried thyme
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer.
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2.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.
Nutrition Facts
1 cup: 101 calories, 2g fat (0 saturated fat), 0 cholesterol, 746mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 6g protein.
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