Mushroom and Barley Soup

Mushroom and Barley Soup

3
WRHS ProStart 0

"Nice, filling soup."

Ingredients 55 m {{adjustedServings}} servings 277 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  2. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  3. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  4. Cook until barley is tender, about 30 minutes.
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Reviews 3

  1. 7 Ratings

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msbanana
11/9/2012

Quite easy to throw together and adjust if you don't have something. I used a yellow bell pepper (what I had) and a different kind of mushroom, but it was still very good. It may need more salt or other seasonings depending on your preference. It filled me up!

kippurr
2/17/2015

Was skeptical at first by the lack of spices but this soup was soooooo good. I had 3 bowls!!! I added crumbled sausage just because it sounded good. It would have been fine with out it. Thanks for the great recipe.

lilla
8/12/2013

Excellent! I made some small changed: added cubed beef and replaced the chicken stock by beef stock. Also added some fresh sage and thyme. Great turnout.