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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom and Barley Soup

Source: dLife

A savory vegetable and grain soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	57.7

Total Carbs	13.0 g

Dietary Fiber	3.5 g

Sugars	6.3 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	575.2 mg

Protein	2.2 g

Sodium	98.4 mg

Dietary Exchanges 0.5 Fat, 2.2 Vegetables, 1.0 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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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 cup fresh chopped onion 1.0
1 cup fresh chopped celery 0.6667
0.6667 cup sliced carrots 1.0
1 tsp savory, leaves, ground 0.75
0 3/4 tsp fennel seed 1.0
1 quart cold water 16.0
16 oz whole canned unsalted tomatoes 0.5
0 1/2 cup pearled barley 2.0
2 cup crimini mushrooms 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch chopped parsley

Directions

Heat a cooking spray coated pot over medium heat. Cook onions, celery, and carrots 5 minutes or until onions are soft. Mix in savory and fennel and cook 1 to 2 minutes.
Mix in water, tomatoes with liquid, barley, and mushrooms and let boil. Place lid on pot and simmer 10 to 15 minutes or until barley is soft. Sprinkle with salt and pepper.
When ready to serve, top soup with parsley.