SEARCH
More 5 Photos

Mushroom Barley Soup Recipe

Recipe by: Kristin Turrell

"This soup is a great way to warm you up on a winter day!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook40 m
  • Ready In1 h 5 m
  • 1Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  • 2Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
  • 3Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.
Ingredients
  • 6 servings
  • 194 cals
  • 1 cup barley
  • 3 cups water
  • 1 1/2 tablespoons olive oil
  • 2 onions, chopped
  • 1 carrot, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 (10 ounce) packages sliced mushrooms
  • 5 cups beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    194
    10%
  • Fat:
    4.9
    8%
  • Carbs:
    30.5
    10%
  • Protein:
    9.6
    19%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

5 Photos in the recipe
view all photos
You maybe like