Mushroom Barley Soup Recipe

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Mushroom Barley Soup
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  1. In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
  3. Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 176.98 Kcal (741 kJ)
Calories from fat 47.49 Kcal
% Daily Value*
Total Fat 5.28g 8%
Cholesterol 0.14mg 0%
Sodium 111.03mg 5%
Potassium 315.46mg 7%
Total Carbs 28.65g 10%
Sugars 2.05g 8%
Dietary Fiber 6.91g 28%
Protein 4.68g 9%
Vitamin C 4.1mg 7%
Vitamin A 0.2mg 7%
Iron 1.5mg 9%
Calcium 40.4mg 4%
Amount Per 100 g
Calories 119.03 Kcal (498 kJ)
Calories from fat 31.94 Kcal
% Daily Value*
Total Fat 3.55g 8%
Cholesterol 0.1mg 0%
Sodium 74.67mg 5%
Potassium 212.16mg 7%
Total Carbs 19.27g 10%
Sugars 1.38g 8%
Dietary Fiber 4.64g 28%
Protein 3.15g 9%
Vitamin C 2.8mg 7%
Vitamin A 0.1mg 7%
Iron 1mg 9%
Calcium 27.2mg 4%

* 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

  • 3.2
  • 4

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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