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Mushroom Barley Soup
Source: Food Stamp Nutrition Connection

A filling soup made with celery, mushrooms, and onions.

Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 161.1
Total Carbs 27.3 g
Dietary Fiber 3.7 g
Sugars 5.5 g
Total Fat 3.7 g
Saturated Fat 0.5 g
Unsaturated Fat 2.3 g
Potassium 263.1 mg
Protein 5.5 g
Sodium 504.9 mg
Dietary Exchanges
1 Fat , 1 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 tbsp  vegetable oil
1 each  medium onions
2 each  medium celery stalk
2 each  fresh carrots
2 cup  fresh mushroom slices
0 1/2 cup  Barley, fine, dry
1 tsp  garlic powder
0 1/2 tsp  ground thyme
3 cup  chicken broth, low sodium
2 cup  cold water
1 tbsp  chopped parsley
  1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
  2. Add the rest of the ingredients except for the parsley and bring to a boil.
  3. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
  4. Sprinkle parsley on top of soup and serve hot.

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