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Mushroom Barley Soup Recipe

By themediterraneandish.com

Mushroom Barley Soup Recipe

Prep:15minCook:30min

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Updated at: Thu, 21 Nov 2024 10:32:12 GMT

Nutrition balance score

Great

Glycemic Index

24

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories289.2 kcal (14%)

Total Fat5.1 g (7%)

Carbs52.4 g (20%)

Sugars7.6 g (8%)

Protein13.2 g (26%)

Sodium1151 mg (58%)

Fiber11.6 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

extra virgin olive oil

i used greek evoo

16 ozbaby bella mushrooms

cleaned well and halved or sliced

8 ozwhite mushrooms

cleaned and chopped

½ cupcrushed tomatoes

1 tspcoriander

½ tspsmoked paprika

½ tspcumin

6 cupslow-sodium broth

vegetable broth or beef broth

1 cuppearl barley

½ cupparsley

packed, chopped

Instructions

View on themediterraneandish.com

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Notes

25 liked

1 disliked

Delicious

One-dish

Easy

Makes leftovers

Go-to

Abby Morrison· 6 months ago

Maybe I just didn’t add enough stock because it was a bit bland to me felt it was missing something and it was a faff to prepare

IssaLHristova· 7 months ago

Makes leftovers

Under 30 minutes

Good recipe, lots of flavor. I added some mashed potatoes to the juice to make it a little more hard. Also added spinach. Turned out great!!

as· 9 months ago

Halve the barley - too stodgy . Cook for less than 30 min

Cris Rot· 10 months ago

Special occasion

Tastes nice.. I added some lovage leaves as I really like the flavour

Tastes nice.. I added some lovage leaves as I really like the flavour

Lisa Barrett· last year

Makes leftovers

This is my favorite recipe I've made since switching to the Mediterranean diet!

Megan Totten· 2 years ago

Turned out Great!

Nina G· 2 years ago

Makes leftovers

I used leftover store bought salsa instead of crashed tomatoes, closer to 7 cups of broth (it was way too thick otherwise) and added some red wine vinegar for acidity , otherwise it felt a little flat. Also added 1 small sweet potato. Loved the idea of chopping half of the mushrooms and slicing the other half! Will make again.

I used leftover store bought salsa instead of crashed tomatoes, closer to 7 cups of broth (it was way too thick otherwise) and added some red wine vinegar for acidity , otherwise it felt a little flat. Also added 1 small sweet potato. Loved the idea of chopping half of the mushrooms and slicing the other half! Will make again.

KristiM· 2 years ago

Amazing! Very earthy, mushroom flavor that is perfect for the cold weather we’ve been having.

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