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Mushroom Barley Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 8
Calories 201 kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 10 ounces cremini mushrooms sliced
- 1 cup barley
- 10-12 cups low sodium vegetable or chicken broth
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- salt and pepper to taste
Optional Add-Ins
- 1 ounce dried porcini mushrooms soaked in 2 cups water
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 cup chopped tomatoes
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- 1/2 cup fresh chopped parsley
- a few splashes of sherry
Instructions
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Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, and mushrooms, and cook until vegetables are softened and mushrooms are a nice deep brown, about 10 minutes.
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Add barley, 10 cups of stock, and thyme.
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Bring to a boil, then reduce heat to low, and cook, covered, until barley is tender, about 1 hour. Add more broth if soup is too thick. Season to taste with salt and pepper.
Instructions for Add-Ins
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Add garlic in Step 1.
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If using porcini mushrooms, reduce stock by 2 cups (use 8-10 cups of stock). To prepare porcini mushrooms, soak in 2 cups of water for 20 minutes until softened. Strain soaking liquid and reserve for soup. Chop rehydrated porcini mushrooms into small pieces.Add porcini mushrooms, porcini soaking liquid, oregano, tomato paste, chopped tomatoes and soy sauce in Step 2.
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Add parsley and a few splashes of sherry in Step 3.
Nutrition Facts
Mushroom Barley Soup
Amount Per Serving
Calories 201
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 278mg12%
Potassium 750mg21%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 4g4%
Protein 11g22%
Vitamin A 1423IU28%
Vitamin C 6mg7%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.