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Mushroom Barley Soup

Mushroom Barley Soup
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Serves 4| Hands-On Time: | Total Time:



  1. In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.
  2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.
  3. Add the carrot and celery and cook, covered, for 6 minutes more.
  4. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.
  5. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.
  6. Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.
By November, 2005

Nutritional Information

  • Per Serving
  • Calories 320.39Calories From Fat 24%
  • Calcium 58.1mg
  • Carbohydrate 49.96g
  • Cholesterol 0mg
  • Fat 8.53g
  • Fiber 11.26g
  • Iron 3.29mg
  • Protein 16.97mg
  • Sat Fat 1.53g
  • Sodium 271.47mg
What does this mean? See Nutrition 101 .

Quick Tip

To bring out the barley’s nutty flavor, sauté it with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.