Mushroom and Barley Soup

Mushroom and Barley Soup

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"Nice, filling soup."
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55 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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...

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...

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.

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