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Dried Mushroom and Barley Soup
Source: dLife

A mixture of mushrooms, carrots, celery, and barley give this very low fat soup filling and flavorful.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 110.2
Total Carbs 20.2 g
Dietary Fiber 4.2 g
Sugars 3.5 g
Total Fat 1.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.5 g
Potassium 275.4 mg
Protein 4.4 g
Sodium 322.1 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 oz  dried porcini mushrooms
6 cup  cold water
1 tsp  vegetable oil
2 cup  fresh chopped onion
2 each  medium garlic cloves
1 cup  fresh chopped celery
1 cup  chopped carrots
3 cup  fresh mushrooms
0 1/4 cup  low sodium soy sauce
1 pinch  ground thyme
0 1/4 tsp  black pepper
0 1/2 cup  barley, pearl
0 1/4 cup  cooking sherry
  1. In a saucepan, cover the dried mushrooms with 6 cups of boiling water. Simmer for 15 minutes. Remove from the heat and set aside for at least 15 minutes.
  2. Meanwhile, warm the oil in a soup pot on low heat. Add the onions and garlic and cook for 5 minutes, stirring occasionally. Add the celery and carrots and cook for 5 minutes, stirring occasionally. Add the fresh mushrooms, increase the heat to medium, and cook, stirring continuously, for about 3 minutes, until the mushrooms begin to release their juices. Remove from the heat and set aside.
  3. Drain the dried mushrooms, reserve the liquid and chop the mushrooms.
  4. Add enough water to the stock to make 7 cups of liquid. Add the dried mushrooms, reserved liquid, soy sauce, thyme, pepper, barley, and sherry to the pot of vegetables. Bring to a boil, then reduce heat and cover for 45 minutes.

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