You are here: Home » Recipes » Mushroom Barley Soup Mushroom Barley Soup Recipe by Jeff WolfeKitchen Tested Yield 8 servings A savory fiber-rich soup that hits the spot on a cool night. PrintEmail Ingredients 1 teaspoon garlic, minced1 onion, chopped2 carrots, chopped1/2 pound sliced mushrooms1 cup shiitake mushrooms, sliced1 (8-ounce) can tomato sauce8 cups beef or vegetable broth3/4 cup medium pearl barley Salt and pepper to taste Instructions 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.