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Savory Mushroom-Barley Soup Recipe
Savory Mushroom-Barley Soup Recipe photo by Taste of Home

Savory Mushroom-Barley Soup Recipe

Publisher Photo
Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 10 servings

Ingredients

  • 4 cups water
  • 3/4 cup uncooked medium pearl barley
  • 4 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1-1/2 pounds sliced fresh mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups sliced carrots
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh parsley

Nutritional Facts

One serving (1-1/2 cups) equals 136 calories, 2 g fat (0.55 g saturated fat), 3 mg cholesterol, 416 mg sodium, 26 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Directions

  1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
  2. Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
  3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley. Yield: 10 servings (about 3-1/2 quarts).
Originally published as Savory Mushroom-Barley Soup in Light & Tasty June/July 2004, p57

Nutritional Facts

One serving (1-1/2 cups) equals 136 calories, 2 g fat (0.55 g saturated fat), 3 mg cholesterol, 416 mg sodium, 26 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

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Reviewed Oct. 18, 2010

"It was good, but it got very thick as it stored and I had to add water when I wanted leftovers."

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