Savory Mushroom and Barley Soup Recipe

Savory Mushroom and Barley Soup Recipe

4 first-course servings



1 cup each: chopped onion, celery, carrots

1 teaspoon dried savory leaves

3/4 teaspoon fennel seeds, crushed

1 quart water

1 can reduced-sodium whole tomatoes, undrained, coarsely chopped

1/2 cup quick-cooking barley

2 cups sliced cremini or white mushrooms

1/4 cup chopped parsley

Salt and pepper, to taste


Saute onion, celery, and carrots in lightly greased saucepan until onion is tender, about 5 minutes. Stir in herbs, cook about 1 minute longer. Add water, tomatoes with liquid, barley, and mushrooms to saucepan, heat to boiling. Cook, covered, until barley is tender, 10 to 15 minutes. Stir in parsley, season to taste with salt and pepper.


Per Serving:

Calories: 151

% of calories from fat: 8

Fat (gm): 1.4

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 53

Protein (gm): 5.6

Carbohydrate (gm): 32.1

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