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Mushroom and Barley Soup

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

Servings

40 minutes

Total Time

$1.25

Cost per serving *

Temperature:	High heat, Medium heat, Simmer
Serving size:	1 1/2 cups
Prep time:	15 minutes
Cook time:	25 minutes
Total time:	40 minutes
Equipment:	Cutting board Large pot
Utensils:	Knife Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

1 tablespoon olive oil OR vegetable oil

1 onion, chopped

2 stalks celery, thinly sliced

2 carrots, peeled and sliced into thin rounds

2 cups mushrooms, sliced

1/2 cup quick cooking barley

1 clove garlic, minced OR 1 teaspoon garlic powder

1/2 teaspoon ground thyme (optional)

3 cups low-sodium vegetable OR chicken broth

2 cups water

1 tablespoon fresh parsley (optional)

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Heat oil in a large pot over high heat. Cook onion, celery, carrots, and mushrooms until onions begin to soften, about 4 minutes.
Add remaining ingredients except parsley and bring to a boil.
Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
If using, sprinkle parsley on top of soup before serving.

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Ingredients