Mushroom Barley Soup

9 590 119
Ingredients Minutes Calories
Prep Cook Servings
8 h 1 h 50 min 12
Mushroom Barley Soup
Health Highlights


1 cup Pearl barley, dry (or hulled barley)
1 medium Red onion (finely chopped)
1 tsp Salt
1 tsp Black pepper
1/4 cup Olive Oil, Extra Virgin
227 gm Button mushrooms (or cremini or portobello, sliced)
1/2 cup White wine
6 cup Vegetable stock/broth
1/2 bunch Parsley, fresh (stemmed and finely chopped)


The night before you plant to serve the soup, place the barley in a large bowl with water to cover by 2 to 3 inches. Set to soak overnight.

The following day, drain the barley, transfer it to large pot, and add enough water to cover by 2 to 3 inches. Bring to a boil, reduce to a simmer and cook until the barley is al dente, about 40 minutes. Drain the barley.

In a large, dry saucepan, sauté the onion with a pinch of salt over medium heat until golden brown and softened, 8 to 10 minutes. Add the olive oil and when it is very hot, stir in the mushrooms and sauté them until they are nicely browned, 3 to 4 minutes.

Add the drained barley to the saucepan and stir until it is well combined with the onion and mushrooms. Deglaze the saucepan with the wine, allowing the alcohol to evaporate. Pour the stock into the saucepan and simmer the soup on low heat for about 35 minutes. Add the parsley, salt and pepper. Continue to cook for 10 minutes, or until the soup is cooked to your liking and all the ingredients are blended together nicely.

Nutrition Facts

Per Portion

Calories 119
Calories from fat 43
Calories from saturated fat 6.8
Total Fat 4.8 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 8.5 g
Cholesterol 0
Sodium 486 mg
Potassium 172 mg
Total Carbohydrate 16.2 g
Dietary Fiber 3.2 g
Sugars 2.0 g
Protein 2.5 g

Dietary servings

Per Portion

Grain 0.7
Vegetables 0.6

Energy sources


Meal Type(s)