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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 Barley Soup

Source: Food Stamp Nutrition Connection

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

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 3.7 Fat, 1.4 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 tbsp vegetable oil 1.0
1 each medium onions 2.0
2 each medium celery stalk 2.0
2 each fresh carrots 2.0
2 cup fresh mushroom slices 0.5
0 1/2 cup Barley, fine, dry 1.0
1 tsp garlic powder 0.5
0 1/2 tsp ground thyme 3.0
3 cup chicken broth, low sodium 2.0
2 cup cold water 1.0
1 tbsp chopped parsley

Directions

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.