Mushroom and Barley Soup

Mushroom and Barley Soup

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
WRHS ProStart
Recipe by  WRHS ProStart

“Nice, filling soup.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (2)

Rate This Recipe
msbanana
2

msbanana

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!

lilla
0

lilla

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 57.2 g
  • 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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Very Easy Mushroom Barley Soup

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Dad's Mushroom and Barley Soup