Mushroom Barley Soup

Prepare this hearty soup with vegetable broth if you desire it to be vegetarian or vegan.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar

Tags

• healthy
• comfort food
• savory
• classic
• quick

Ingredients

• 1 tablespoon vegetable oil (or cooking oil of choice)
• 1 onion (medium, chopped)
• 2 celery stalks (medium, sliced thin)
• 2 carrots (medium, peeled, sliced thin)
• 2 cup mushrooms (sliced)
• 1 cup potatoes (cut into pieces)
• 0.5 cup barley (quick cooking)
• 1 teaspoon garlic powder
• 0.5 teaspoon ground thyme
• 3 cup chicken broth (low-sodium)
• 2 cup water
• 1 tablespoon parsley (fresh, chopped)

Instructions

1. Heat vegetable oil in large soup pot over high heat.
2. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
3. Add the potatoes, barley, garlic powder, ground thyme, chicken broth, and water and bring to a boil.
4. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
5. Sprinkle parsley on top of soup and serve hot.

Nutrition (per serving)

• Calories: 251
• Protein: 8.5 g
• Carbohydrates: 44.8 g
• Fat: 5.3 g
• Fiber: 6.6 g
• Sodium: 105 mg
• Saturated Fat: 1 g
• Sugar: 4.7 g