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Mushroom and Barley Soup
Source: dLife

A savory vegetable and grain soup.

Prep Time: 10 minutes
Cook Time: 22 minutes
Difficulty: Easy

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
, 2 1/2 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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1 each  cooking spray
1 cup  fresh chopped onion
1 cup  fresh chopped celery
0.6667 cup  sliced carrots
1 tsp  savory, leaves, ground
0 3/4 tsp  fennel seed
1 quart  cold water
16 oz  whole canned unsalted tomatoes
0 1/2 cup  pearled barley
2 cup  crimini mushrooms
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. 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.
  2. 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.
  3. When ready to serve, top soup with parsley.

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