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Health Information Library Recipes Mushroom barley soup

Mushroom barley soup

Nutrition Facts

Serving Size 8 ounces
Calories 121

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 0 g
Total fat 4 g
Sodium 112 mg
Cholesterol 0 mg
Dietary fiber 3 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This hearty barley soup is an excellent way to use up any cooked vegetables you have on hand.

Ingredients

(Serves 9)
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onions
  • 1 cup sliced mushrooms
  • 3/4 cup chopped carrots
  • 1 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon chopped garlic
  • 8 cups vegetable stock
  • 3/4 cup pearl barley
  • 3 ounces dry sherry
  • 1/2 small potato, chopped
  • 1/4 cup thinly sliced green onions

Directions

In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.

Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.

Last Updated: May 14th, 2016