Mushroom Barley Soup

  • Yield: 8 servings


1teaspoon garlic, minced
1 onion, chopped
2 carrots, chopped
1/2pound sliced mushrooms
1cup shiitake mushrooms, sliced
1 (8-ounce) can tomato sauce
8cups beef or vegetable broth
3/4cup 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.

Nutritional Info *per serving

  • Calories 126
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 1181mg
  • Carbohydrate 24g
  • Fiber 5g
  • Protein 8g