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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 488.7 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Mushroom Barley Soup calories by ingredient
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Mushroom Barley Soup

Submitted by: DAYSDELIGHT

Introduction

Fab-u-licious! Fab-u-licious!
Number of Servings: 6

Ingredients

    2 Tbsp smart balance butter/margarine
    1 small onion, chopped
    2 carrots, peeled and diced
    1 stalk of celery, diced
    2 garlic cloves, crushed
    20 oz. of mushrooms, chopped and sliced (1/2 white, 1/2 portabella)
    2 cups water
    4 cups broth (veggie, chicken, beef to your taste)
    1 cup pearled barley
    Salt and pepper to taste

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Directions

Heat butter and saute onions, carrots and celery for about five minutes. Add the mushrooms and garlic. Continue to saute for 3-5 minutes. Add in water, broth (I used water and vegetarian boullion to create broth), and barley. Bring to a boil and then turn it down and simmer for 45-50 minutes or until the barley is soft. Add salt and pepper to taste. (If you use boullion, skip the salt!)

Nutritional value is based on six one-cup+ sized servings. You can easily get eight servings from this.

Number of Servings: 6

Recipe submitted by SparkPeople user DAYSDELIGHT.






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Member Ratings For This Recipe

  • Delicious recipe!! So glad fall is here, this is my 3rd time making this wonderful soup ~ yummy! - 10/4/12

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  • Love this soup...next time will add some stewing beef to it - 10/17/11

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  • This is fabulous! I added a handful of frozen peas and a dash of lite Soy Sauce for an extra "zing". Add 1/2 can of evap skim milk for a creamy consistency (adjust calories & nutrient content). - 7/16/11

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  • This is one of our all-time favorite recipes! I'd never added garlic before, great idea! We used all broth, no water & definitely skipped the salt! Very flavorful, dh didn't even add pepper ;-) We used large white mushrooms and cut them in half and kept the onions chunky. The kids even loved it! - 4/9/11

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  • YUM! I love this. Hearty, filling, and for a mushroom lover like me, you can't go wrong with this! I didn't have celery on hand so I made it without, and I'm not quite sure what 20 oz of mushrooms looks like so I used two large portobello caps. Adding this to my favorites. :) - 2/15/11

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