Quick Mushroom Barley Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.7
  • Total Fat: 6.0 g
  • Cholesterol: 4.8 mg
  • Sodium: 264.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Quick Mushroom Barley Soup calories by ingredient
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Adapted from Martha Stewart's "Quickest Mushroom-Barley Soup" Adapted from Martha Stewart's "Quickest Mushroom-Barley Soup"
Number of Servings: 4


    * 1 tablespoon olive oil
    * 1 1/4 pounds white mushrooms, trimmed and sliced
    * 1 medium red onion, chopped
    * 2 garlic cloves, minced
    * 1/2 teaspoon dried thyme
    * Coarse salt and ground pepper
    * 4 cups canned reduced-sodium chicken or vegetable broth
    * 2 1/2 cups water
    * 1 cup quick-cooking barley
    * 1/4 cup fresh parsley, chopped
    * 1 tablespoon fresh lemon juice
    * 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler


1. In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
2. Add broth and 2 1/2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.

Serves 4

Helpful Hint

Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).

Number of Servings: 4

Recipe submitted by SparkPeople user MANGOBANGO.

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