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Savory Mushroom-Barley Soup

By: Christine Wright

"Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year."

Rate/Review | Read Reviews (20)

Prep Time:
5 Min

Cook Time:
45 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

4 cups water
3/4 cup uncooked pearl barley
4 medium onions, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 1/2 pounds sliced fresh mushrooms
6 cups reduced-sodium beef broth or vegetable broth
2 cups sliced carrots
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh parsley

Directions

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 136 calories, 2 g fat (0.55 g saturated fat), 3 mg cholesterol, 416 mg sodium, 26 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.