Mushroom Barley Soup

Mushroom Barley Soup
Paul Sirisalee
Pearl barley might take a little longer to cook, but its nutty, hearty flavor and health benefits are well worth it.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
50
minutes

Ingredients

2
tablespoons
olive oil
1
pound
mushrooms, sliced
4
cups
carrots, chopped
2
cloves garlic, sliced
2
sprigs fresh thyme
kosher salt and black pepper
6
cups
low-sodium vegetable broth
3/4
cup
pearl barley
1
tablespoon
chopped flat-leaf parsley

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
  2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 269
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 622 mg
  • Protein 8 g
  • Carbohydrate 44 g
  • Sugar 8 g
  • Fiber 11 g
  • Iron 3 mg
  • Calcium 75 mg
What does this mean? See Nutrition 101.