Mushroom Barley Soup takes the chill off winter


Serves: 6
Serving Size: Approximately 2 cups

Nutrition Information: 190 kcal, 1 g fat, 0.3 g saturated fat, 37 g carbohydrates, 9 g fibre, 7 g protein.

This recipe was developed by Progressive Foods Inc. and appears in Pure Prairie Eating Plan, by Dr. Catherine Chan and Dr. Ronda Bell


  • 5 cups low-sodium vegetable broth
  • 1 cup Quick Cooking Barley
  • 1/2 cup chopped green onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp Worcestershire sauce
  • a pinch of pepper
  • 2 cups sliced fresh assorted mushrooms
  • 3/4 cup shredded carrot
  • 3 Tbsp snipped fresh parsley
  • cup chopped celery


  • In a large saucepan, bring vegetable broth to boiling. Stir in onion, garlic, bay leaf, Worcestershire sauce and pepper. Cover and simmer about 10 minutes.
  • Stir in mushrooms, carrot and celery. Add Quick Cooking Barley, cover and let simmer about 20 minutes. Sprinkle with parsley.

Related Posts