Mushroom Barley Soup

Name: Mushroom Barley Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 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

(7)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 6

Ingredients

2 Tbsp smart balance butter/margarine 1 small onion, chopped 2 carrots, peeled and diced1 stalk of celery, diced2 garlic cloves, crushed 20 oz. of mushrooms, chopped and sliced (1/2 white, 1/2 portabella)2 cups water4 cups broth (veggie, chicken, beef to your taste)1 cup pearled barley Salt and pepper to taste

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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

KATIEZUCC
Excellent flavor. Only change I will make is to cut the barley down to 3/4 cup. Fantastic flavor! - 9/11/18
GOULDSGRANITE
Delicious recipe!! So glad fall is here, this is my 3rd time making this wonderful soup ~ yummy! - 10/4/12
BABYBARNEY
Love this soup...next time will add some stewing beef to it - 10/17/11
SPARKY000
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
KRISTA-GIRL
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
RENZENWHAT
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