Quick Mushroom Barley Soup Recipe
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups water
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/3 cup chopped onion
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups whole milk
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped carrot
- 3/4 cup quick-cooking barley
- Carbohydrate 4.91692522542418 g
- Cholesterol 1.525 mg
- Fat 1.16085694332029 g
- Fiber 0.660738448593791 g
- Protein 1.3205018179971 g
- Saturated Fat 0.379686593314667 g
- Serving Size 1 1 serving (129g)
- Sodium 50.6885039560869 mg
- Sugar 4.25618677683039 g
- Trans Fat 0.110197205251539 g
- Calories 34 calories
Directions In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender. In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Yield: 6 servings. Originally published as Quick Mushroom Barley Soup in Taste of Home December 2015, p24
