Savory Mushroom-Barley Soup

Name: Savory Mushroom-Barley Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10 servings (about 3-1/2 quarts).
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

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.

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

Directions

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.)
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.
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.

Nutrition Facts

1-1/2 cups: 136 calories, 2g fat (1g saturated fat), 3mg cholesterol, 416mg sodium, 26g carbohydrate (0 sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Reviews

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Average Rating:

nancy_cooks

Oct 30, 2016

Awesome, tasty soup! One of my all time favorites. Very satisfying and healthy too. What's not to love?
ilovecookingsomuch

Oct 18, 2010

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