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Savory Mushrooms and Barley Soup
Source: dLife

Mushrooms and barley sauteed in onions, carrots, fennel.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 144.2
Total Carbs 31.1 g
Dietary Fiber 7.9 g
Sugars 7.0 g
Total Fat 1.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 699.8 mg
Protein 5.3 g
Sodium 89.5 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 1/2 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 cup  fresh chopped onion
1 cup  fresh chopped celery
1 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  Barley, hulled, dry
2 cup  crimini mushrooms
0 1/4 cup  chopped parsley
1 pinch  salt and pepper
  1. Saute onion, celery, and carrots in lightly greased saucepan until onion is tender, about 5 minutes.
  2. Stir in herbs and cook about 1 minute longer.
  3. Add water, tomatoes with liquid, barley, and mushrooms to saucepan, heat to boiling.
  4. Cook, covered, until barley is tender, 10 to 15 minutes.
  5. Stir in parsley, season to taste with salt and pepper.

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