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Mushroom and Barley Soup Recipe

Recipe by: WRHS ProStart

"Nice, filling soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  • 2Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  • 3Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  • 4Cook until barley is tender, about 30 minutes.
Ingredients
  • 6 servings
  • 277 cals
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 4 cloves garlic, minced
  • 1 (32 fluid ounce) container chicken stock
  • 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
  • 1/2 (12 ounce) package frozen corn
  • 1 cup pearl barley
  • 1 cup thinly sliced cremini mushrooms
  • 1 cup peeled, thinly sliced carrot
Nutrition

Amount per serving ( 5 total)

  • Calories:
    277
    14%
  • Fat:
    3.8
    6%
  • Carbs:
    57.2
    18%
  • Protein:
    6.6
    13%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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