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Quick Mushroom Barley Soup

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped carrot
  • 1/3 cup chopped onion
  • 2 cups water
  • 3/4 cup quick-cooking barley
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.
  • In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts
1 cup: 196 calories, 7g fat (3g saturated fat), 12mg cholesterol, 654mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 whole milk, 1/2 fat.

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