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Mushroom and Barley Soup

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"Nice, filling soup."
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55 m servings 277 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  2. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  3. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  4. Cook until barley is tender, about 30 minutes.

Nutrition Facts

Per Serving: 277 calories; 3.8 g fat; 57.2 g carbohydrates; 6.6 g protein; < 1 mg cholesterol; 488 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Quite easy to throw together and adjust if you don't have something. I used a yellow bell pepper (what I had) and a different kind of mushroom, but it was still very good. It may need more sal...

Excellent! I made some small changed: added cubed beef and replaced the chicken stock by beef stock. Also added some fresh sage and thyme. Great turnout.


Very good base recipe for barley soup, doubled the recipe and it was gone in 2 days

Was skeptical at first by the lack of spices but this soup was soooooo good. I had 3 bowls!!! I added crumbled sausage just because it sounded good. It would have been fine with out it. Thanks f...