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.
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)
Equipment
Cutting board
Large pot
Utensils
Knife
Measuring cups and spoons
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.
Nutrition Facts
Serving Size
1 1/2 cups
Per serving
Amount
Calories
170
Total Fat
4g
Sodium
460mg
Total Carbohydrate
28g
Protein
7g
