Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Float some homemade croutons on top of this mushroom barley soup for extra flavor and body. Serve with a simple salad for a healthy dinner.


Credit: Jason Donnelly

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

200 calories; protein 5.8g; carbohydrates 30.8g; dietary fiber 4.8g; sugars 7.6g; fat 7.3g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 5275.3IU; vitamin c 8mg; folate 31.5mcg; calcium 44.7mg; iron 0.7mg; magnesium 12.8mg; potassium 736.4mg; sodium 735.4mg; thiamin 0.1mg.