Mushroom and Barley Soup

Dairy-Free | Main Dishes | Soups | No Added Sugars | High in Fiber | Vegan | Vegetarian | WIC Friendly

A deli staple! This flavorful soup is as hearty and healthy. Served steaming hot, it’s also the antidote to the winter blues.

Meal Mushroomandbarleysoup
4
Servings
40 minutes
Total Time
$1.25
Cost per serving
Temperature: High, medium
Serving size:1 1/2 cups
Prep time:15 minutes
Cook time:25 minutes
Total time:40 minutes
Equipment:

Cutting board, large pot, measuring cups and spoons

Utensils:

Knife

Ingredients

1 tablespoon olive or vegetable oil

1 onion, chopped

2 celery stalks, sliced thin

2 carrots, peeled and sliced into thin rounds

2 cups mushroom, sliced

1/2 cup quick cooking barley

1 teaspoon garlic powder

1/2 teaspoon thyme (optional)

3 cups low sodium chicken broth

2 cups water

1 tablespoon fresh parsley (optional)

Instructions

1. Before you begin, wash your hands, surfaces, vegetables, and utensils.

2. Heat oil in a large pot over high heat. Cook onion, celery, carrots and mushrooms until onions begin to soften, about 4 minutes.

3. Add remaining ingredients except parsley and bring to a boil.

4. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.

5. If using, sprinkle parsley on top of soup before serving.

Ingredients

What goes in Mushroom and Barley Soup?

Celery
Celery
Carrots
Carrots
Chopped Onions
Chopped Onions
Barley
Barley
Mushrooms
Mushrooms

Nutritional Information
(Per Serving)

CALORIES
170
TOTAL FAT
4g
SODIUM
460mg
TOTAL CARBS
28g
PROTEIN
7g
See complete nutrition facts >>
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