Quick Mushroom-Barley Soup

Photo: Kana Okada; Styling: Susan Vajaranant

Yield: Serves 4
Cost per Serving: $1.55
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 8g
  • Saturated fat: 1g
  • Protein: 10g
  • Carbohydrate: 48g
  • Fiber: 10g
  • Cholesterol: 0.0mg
  • Sodium: 737mg

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, cut into 1/4-inch-thick rounds
  • 10 ounce white or cremini mushrooms, sliced
  • 1 cup pearl barley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • Salt and pepper

Preparation

  1. 1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
  2. 2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
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