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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 123.4
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 839.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.5 g

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

Submitted by: WARMSPRINGDAY

Introduction

This can be made as a vegetarian soup if the vegetable broth option is used. If you like barley, this is a healthful filling soup for a cold winter day. I used onion in place of the leek and omitted the caraway seeds since my husband is not fond of seeds of any type and I would have had to purchase them just for this soup. Also, I did not have the quick-cooking barley so I pre-cooked it partially before adding. This can be made as a vegetarian soup if the vegetable broth option is used. If you like barley, this is a healthful filling soup for a cold winter day. I used onion in place of the leek and omitted the caraway seeds since my husband is not fond of seeds of any type and I would have had to purchase them just for this soup. Also, I did not have the quick-cooking barley so I pre-cooked it partially before adding.
Number of Servings: 10

Ingredients

    1 medium leek (white portion only), halved and thinly sliced.
    1 cup chopped celery
    4 garlic cloves, minced
    2 tteaspoons olive oil
    12 oz. sliced fresh mushrooms
    1 1/2 cups chopped peeled turnips
    1 1/2 cups chopped carrots
    4 cans (14.5) oz. each) reduced sodium beef broth or vegetable broth
    1 can (14.5) oz.) diced tomatoes, no salt added, undrained
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    1/4 teaspoon pepper
    1/4 teaspoon caraway seeds (optional)
    1 cup quick-cooking barley
    4 cups fresh baby spinach, cut into thin strips

Directions

In a large saucepan coated with cooking spray, cook the leek, celery and garlic in oil for 2 minutes. Add mushrooms, turnips and carrots; cook 4 -4 5 minutes or until mushrooms are tender. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover for 10-15 minutes or until tunips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.

Note: I made this in the crockpot and simmered all day, adding my pre-cooked barley and the spinach towards the very end.

Yield: 3 - 4 quart (app 10 1 1/2 cup servings)

Number of Servings: 10

Recipe submitted by SparkPeople user WARMSPRINGDAY.






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