How To Make Mushroom Barley Soup
Savor a warm, hearty dish with this mushroom barley soup. It’s cooked in beef broth with carrot and celery made flavorful with thyme and bay leaf.
Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes
Serves:
Ingredients
- 1tbspbutter
- 1onion,diced
- 1carrot,diced
- 1celery rib,chopped
- 8ozmushrooms,sliced or 1 can mushrooms
- 6cupsbeef broth,or vegetable broth
- ⅔cuppearl barley
- 1bay leaf
- 1½tspWorcestershire sauce
- 1tspsoy sauce
- ¼tspthyme
Instructions
-
Cook onion, carrot, and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook for 5 minutes more.
-
Stir in remaining ingredients and bring to a boil.
-
Reduce heat and simmer for 30 to 35 minutes or until barley is tender.
-
Discard bay leaf and serve.
Nutrition
- Calories: 216.54kcal
- Fat: 4.21g
- Saturated Fat: 2.15g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.00g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 33.99g
- Fiber: 7.05g
- Sugar: 5.72g
- Protein: 13.38g
- Cholesterol: 7.63mg
- Sodium: 833.35mg
- Calcium: 61.88mg
- Potassium: 1130.24mg
- Iron: 2.70mg
- Vitamin A: 154.82µg
- Vitamin C: 5.14mg
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