Mushroom Barley Soup

Mushroom Barley Soup

4.4 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.7
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.4 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Mushroom Barley Soup calories by ingredient
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Good as a light lunch or add beef to make a hearty stew. Good as a light lunch or add beef to make a hearty stew.
Number of Servings: 8


    1/3 cup uncooked pearl barley
    6-1/2 cups water
    1 tbsp olive oil
    1 med. onion, chopped
    1 green pepper, chopped
    3 garlic cloves, minced
    1 lb (approx. 4 cups) fresh mushrooms, sliced
    1 tbsp soy sauce
    3 tbsp dry sherry (about 2-2.5 oz)
    1-1/2 tsp Worcestershire sauce


Simmer (covered) the barley in 1-1/2 cups of the water for 20-30 minutes.
Heat the olive oil in a large skillet; saute' the onion and green pepper on medium heat for about 5 minutes.
Add the garlic, mushrooms and salt.
Cover and cook 10-12 minutes.
Stir in the soy sauce, sherry, and Worcestershire sauce.
Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.)
Simmer, partially covered, for 20 minutes.

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Member Ratings For This Recipe

  • Very Good
    9 of 10 people found this review helpful
    A bit time-consuming, but makes plenty of left-overs. I also added carrots and celery to the soup. I doubled the amount of barely. It was very hearty and delicious! I would probably add a bit more garlic and maybe even more barley. It was GREAT! - 1/29/10

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  • Very Good
    5 of 7 people found this review helpful
    I needed to double both the soy sauce (I used the lighter sodium kind) and the worteshire sauce because the soup was pretty bland at first. I don't like green bell peppers so I added celery and carrots. Will definitely make this soup over and over again - 2/25/09

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  • Incredible!
    5 of 5 people found this review helpful
    This is very good! I too added dairy (yogurt) to make it creamy; however you could add 1/4 c. LF sour cream. - 1/26/09

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  • Incredible!
    5 of 5 people found this review helpful
    Tried this one today and love it! I added dry, non-fat milk and cornstarch to make it a creamy mushroom soup as well. My husband says this is one to keep and make again. Thanks much. - 1/14/09

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  • Incredible!
    3 of 4 people found this review helpful
    LOVED this soup! I substituted carrots for the green pepper & threw in a dash more of the worcestershire. My family raved about it! - 4/27/12

    Was this review helpful?   yes  No
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