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 & Utensils
- Cutting board
- Large pot
- 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
