Mushroom Barley Soup

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4 servings


1 tablespoonoil
1 onion (chopped)
2 celery stalk (sliced thin)
2 carrot (peeled and sliced thin)
2 cupsmushroom (sliced)
1⁄2 cupbarley, quick cooking
1 teaspoongarlic powder
1⁄2 teaspoonthyme (ground)
3 cupschicken broth (low sodium)
2 cupswater
1 tablespoonparsley (chopped fresh)


1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.

2. Add the rest of the ingredients except for the parsley and bring to a boil.

3. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.

4. Sprinkle parsley on top of soup and serve hot.


Per recipe: $3.75
Per serving: $0.94


Food and Health Communications, Inc., Cooking Demo II, p.155

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