Mushroom Barley Soup

4 Reviews
From the EatingWell Kitchen

Float some homemade croutons on top of this soup for extra flavor and body. Serve with an amber beer and a salad of mixed greens with Buttermilk Ranch Dressing.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 8 ounces mushrooms, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/8 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup Marsala, or cream sherry (see Note)
  • 1 14-ounce can vegetable broth, or reduced-sodium chicken broth
  • 1 cup water
  • 1/4 cup quick-cooking barley

Preparation

  • Active

  • Ready In

  1. Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
  2. Add Marsala (or sherry) and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 15 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Note: Marsala and cream sherry, fortified wines, are flavorful and economical additions to many sauces. Store opened bottles in a cool, dry place for months.

Nutrition information

  • Per serving: 200 calories; 7 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 6 g protein; 31 mcg folate; 5 mg cholesterol; 8 g sugars; 0 g added sugars; 5275 IU vitamin A; 8 mg vitamin C; 45 mg calcium; 1 mg iron; 735 mg sodium; 736 mg potassium
  • Carbohydrate Servings: 2

Reviews 4

March 21, 2013
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By: EatingWell User
Great taste, but missing somethiing This is very tasty, but I will never serve it as a main course again. It feels like I'm not really eating anything because there's no textures. (I eat a lot of pureed soup, so it's not that.) I will definitely make again! Just as a side or an appetizer. Pros: Great taste. Easy & quick. Cons: Missing something
February 23, 2010
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By: EatingWell User
Even better the next day! Yum!
February 05, 2010
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By: j.elizabeth
yummy soup! i doubled the recipe so i could have leftovers. i also had to use dry sherry and dried thyme (i doubled the amount of fresh called for in the recipe). even with these last minute substitutions, it turned out excellent.
January 04, 2010
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By: Wanda
Super good and filling!

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