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Lighter 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."
  • Total Time
    Prep: 10 min. Cook: 1-1/4 hours
  • Makes
    10 servings


  • 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


  • 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.

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