Low 'N Slow Mushroom Barley Soup Recipe

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Low 'N Slow Mushroom Barley Soup
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  1. Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
  2. Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
  3. Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
  4. Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
  5. Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
  6. Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 135.76 Kcal (568 kJ)
Calories from fat 43.63 Kcal
% Daily Value*
Total Fat 4.85g 7%
Sodium 720.16mg 30%
Potassium 848.7mg 18%
Total Carbs 14.86g 5%
Sugars 5.96g 24%
Dietary Fiber 3.14g 13%
Protein 8.44g 17%
Vitamin C 5mg 8%
Vitamin A 0.1mg 3%
Iron 1.3mg 7%
Calcium 50mg 5%
Amount Per 100 g
Calories 33.2 Kcal (139 kJ)
Calories from fat 10.67 Kcal
% Daily Value*
Total Fat 1.19g 7%
Sodium 176.14mg 30%
Potassium 207.58mg 18%
Total Carbs 3.63g 5%
Sugars 1.46g 24%
Dietary Fiber 0.77g 13%
Protein 2.06g 17%
Vitamin C 1.2mg 8%
Iron 0.3mg 7%
Calcium 12.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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