Mushroom Barley Soup

Tuesday, September 6, 2011

This is a soothing and delicious low-fat soup that can be made completely vegetarian by substituting vegetable broth for chicken broth. Quick and easy to make, this is a great soup when you need homemade soup in a hurry.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 tsp canola oil
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 large carrot, cut vertically then sliced
  • 1 stalk celery, sliced
  • 10 ounces sliced mushrooms, assorted if you can
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup quick-cooking barley
  • 1 quart fat-free, low-sodium chicken broth or vegetable broth
  • 2 tbsp dry sherry


Heat oil in a soup pot or Dutch oven. Cook onion, garlic, carrots, celery, and mushrooms on medium heat until softened. Add dried herbs, barley, broth and sherry. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until barley is tender.

Serves 4

Per Serving: Calories 174, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 0mg, Sodium 86mg, Carbohydrate 31g, Fiber 6.6g, Protein 5.8g

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