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Mushroom Barley Soup

EatingWell Serves Two

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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.



READER'S COMMENT:
"Even better the next day! Yum! "
Mushroom Barley Soup Recipe

Makes: 2 servings, 2 cups each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 208 calories; 8 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 6 g protein; 5 g fiber; 579 mg sodium; 730 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Potassium (21% dv), Vitamin C (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetables, 1 1/2 fat


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Recipe Categories

Servings
2
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
EatingWell Serves Two

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