Mushroom Barley Soup
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Ingredients
- 1 tablespoon oil
- 1 onion (chopped)
- 2 celery stalks (sliced thin)
- 2 carrots (peeled and sliced thin)
- 1 cup potatoes (cut into pieces)
- 2 cups mushrooms (sliced)
- 1/2 cup barley, quick cooking
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme (ground)
- 3 cups chicken broth (low sodium)
- 2 cups water
- 1 tablespoon parsley (chopped fresh)
Instructions
- Wash hands with soap and water.
- Heat oil in large soup pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
- Add the rest of the ingredients except for the parsley and bring to a boil.
- Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
- Sprinkle parsley on top of soup and serve hot.
Nutrition
| Calories | 218 |
|---|---|
| Protein | 8 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 104 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cooking Demo II Food and Health Communications, Inc.