Mushroom and Barley Soup Recipe

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Mushroom and Barley Soup
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  1. Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 512.45 Kcal (2146 kJ)
Calories from fat 175.45 Kcal
% Daily Value*
Total Fat 19.49g 30%
Cholesterol 110.09mg 37%
Sodium 1009.82mg 42%
Potassium 842.26mg 18%
Total Carbs 24.82g 8%
Sugars 3.19g 13%
Dietary Fiber 4.4g 18%
Protein 55.94g 112%
Vitamin C 9mg 15%
Vitamin A 0.1mg 4%
Iron 3.9mg 22%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 140.03 Kcal (586 kJ)
Calories from fat 47.94 Kcal
% Daily Value*
Total Fat 5.33g 30%
Cholesterol 30.08mg 37%
Sodium 275.94mg 42%
Potassium 230.15mg 18%
Total Carbs 6.78g 8%
Sugars 0.87g 13%
Dietary Fiber 1.2g 18%
Protein 15.29g 112%
Vitamin C 2.5mg 15%
Iron 1.1mg 22%
Calcium 14.4mg 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

  • 11.1
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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