Skip to main content
  • Please note that our recently extended call center hours of 7 a.m. to 6 p.m. will be changing. Starting Sept. 27, 2021, our call center business hours will be changing back to our normal business hours of Monday through Friday from 8 a.m. to 5 p.m. If you have any questions, please feel free to call 1.888.301.1228.
  • Providers: Starting Sept. 1, 2021, we will be reverting to the Clinicas Del Camino Real and Gold Coast Health Plan Division of Financial Responsibility (DOFR) that was in place prior to May 1, 2020. Click here to learn more.

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Mushroom barley soup

Mushroom on cutting board.

Makes 6 servings.

Ingredients

1 tablespoon canola oil, divided

1 medium onion, chopped

2 celery ribs, chopped

1/2 cup pearl barley, rinsed and drained

6 cups reduced-sodium vegetable broth, divided

5 cups (about 3/4 pound) chopped mushrooms

2 teaspoons Worcestershire sauce

3 medium carrots, peeled and diced

Salt and freshly ground black pepper

Cayenne pepper, to taste

Directions

  • In a large soup pot, heat 1/2 tablespoon of oil over medium heat. Add onion and celery, and sauté for 3 minutes.
  • Add barley and stir, constantly, for 2 minutes.
  • Add 4 cups of broth and bring mixture to boil. Reduce heat to low, cover and simmer for 40 minutes.
  • Meanwhile, in a nonstick pan, heat remaining oil over medium-high heat. Add mushrooms and sauté for 6 minutes, stirring constantly, until mushrooms are tender.
  • Add Worcestershire sauce, and stir for 1 minute.
  • Remove mushrooms from heat. Stir in carrots and set aside.
  • After barley has simmered for 40 minutes, add mushroom and carrot mixture and remaining 2 cups of broth.
  • Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes, until vegetables and barley are very tender.
  • Season to taste with salt, black pepper and cayenne.
  • Serve immediately, or refrigerate for up to 4 days.

Mushrooms, barley and carrots make this soup full of fiber and high in vitamin B6.

Nutrition information

Amount per serving: 140 calories, 2.5g total fat (0g saturated fat), 25g carbohydrates, 4g protein, 5g dietary fiber, 200mg sodium.

Source: American Institute for Cancer Research

Related stories