Mushroom Vegetable-Barley Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.5 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Mushroom Vegetable-Barley Soup calories by ingredient
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Number of Servings: 24


    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped carrots
    2 cups chopped mushrooms
    1.5 cups chopped portabello mushrooms
    2 tbs beef bouilon powder
    1 tsp thyme leaves
    1 tsp black pepper
    5-6 quarts water
    3.5 cups raw pearled barley


Spray non-stick skillet with cooking spray. Saute onions, celery, and carrots for 3 minutes. Add mushrooms and potabellos and saute 3 minutes more. Add thyme and black pepper and transfer mix to 8 quart stock pot. add 5-6 quarts of water and bouillon powder. Bring to a boil and add pearled barley. Simmer covered at low boil for 60 minutes. Makes about 24 cups.

Number of Servings: 24

Recipe submitted by SparkPeople user RLOMBARDI.

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