Mushroom, Onion, and Barley Soup
To cut the cooking time in half, soak the barley overnight when planning for this healthy soup.
- 1 1/2 cups pearled barley, soaked in 4 cups filtered water overnight, drained, and rinsed
- 1 yellow onion, chopped
- 3 ribs celery, cut into 1/2" pieces
- 2 carrots, scrubbed or peeled, sliced in half lengthwise and cut into 1/2" pieces
- 3 cups sliced cremini mushrooms
- 4 cups light vegetable stock
- 2 cups filtered water
- sea salt
- In a medium-large stockpot, place the drained barley, onion, celery, carrots, and mushrooms. Add the stock and 2 cups of filtered water. Bring to a boil. Reduce the heat and simmer for 45 to 50 minutes, or until the barley is completely cooked and thickened.
- Season to taste with sea salt. Add more water or stock if the soup is too thick for your liking.
Copyright © 2005 by Renée Loux
Variation: In a pinch, filtered water and natural bouillon cubes may be used.
Calories from Fat 33 (11%)
(6%)Total Fat 4g
(4%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Total Carbohydrate 56g
(46%)Dietary Fiber 11g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.