Mushroom Barley Soup

Kitchen Tested
  • Yield 8 servings

A savory fiber-rich soup that hits the spot on a cool night.


1 teaspoon garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 pound sliced mushrooms
1 cup shiitake mushrooms, sliced
1 (8-ounce) can tomato sauce
8 cups beef or vegetable broth
3/4 cup medium pearl barley
Salt and pepper to taste


  1. In a large pot coated with nonstick cooking spray, saute the garlic, onion, carrot and mushrooms until tender.  Add tomato sauce and broth.  Bring to a boil and add barley.  Reduce heat, cover and cook for 1 hour or until barley is done.  Season to taste with salt and pepper.  Add more water, if needed.

Note:  Use “low salt” broth or homemade broth to lower sodium level.



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