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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 218 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 104 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 53 mg |
| Iron | 2 mg |
| Potassium | 699 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mushroom Barley Soup. Recipe source: Cooking Demo II Food and Health Communications, Inc.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.