Mushroom & Barley Soup

12 60 246
Ingredients Minutes Calories
Prep Cook Servings
5 min 55 min 4
Mushroom & Barley Soup
Health Rating


1 tsp Liquid aminos
1 medium Yellow onion (chopped)
1 cup chopped Carrots
1/2 cup diced Celery
3 clove(s) Garlic (minced)
567 gm Cremini (Italian) mushroom (sliced, or choice of mushroom)
8 cup Vegetable stock/broth, low sodium
1 cup Barley, dry
1 dash Black pepper (to taste)
1/2 tsp, ground Thyme, dried
2 cup Arugula
1 pinch Sea salt (to taste)


1. Heat a small amount of water and liquid aminos in a pot.

2. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent.

3. Stir in mushrooms and continue to cook for a few minutes.

4. Pour in the broth and add barley. Add spices and herbs.

5. Bring to a boil, then reduce heat to low.

6. Cover and simmer until barley is tender, about 50 minutes.

7. Add in arugula last 15 minutes of cooking.

8. Season with sea salt and pepper before serving.



provide key vitamins and minerals important for good health and maintenance of the body! 

Nutrition Facts

Per Portion

Calories 246
Calories from fat 12.8
Calories from saturated fat 45
Total Fat 1.4 g
Saturated Fat 5.0 g
Trans Fat 0
Polyunsaturated Fat 10.1 g
Monounsaturated Fat 21.5 g
Cholesterol 0
Sodium 471 mg
Potassium 1078 mg
Total Carbohydrate 54 g
Dietary Fiber 12.5 g
Sugars 9.8 g
Protein 10.6 g

Dietary servings

Per Portion

Grain 2.3
Vegetables 5.5

Energy sources