Recipe: Barley mushroom soup

Recipes | Eating Right | November 17, 2017
Tasty filling lunch or supper

Serves 6


  • 1 Tbsp olive oil
  • 6 cups water
  • 1 medium onion, diced
  • 1 cup cooked chicken or turkey, shredded
  • 1 cup red pepper, diced
  • 1/2 cup hulled or pearled barley
  • 4 cloves garlic, minced
  • 2 cups mushrooms, bite-size pieces
  • 2 cups low-sodium broth (chicken or vegetable)
  • 2 cups mixed greens (spinach, beet greens or swiss chard), chopped
  • 1/2 tsp each salt, pepper and dried thyme


Heat oil on medium heat in a large pot. Saute onion, pepper, garlic and mushrooms until soft; about 5 minutes.

Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low. Stir in chicken or turkey and barley. Simmer until barley is tender; about 30 minutes for pearled barley, 60 minutes for hulled.

Stir in mixed greens and seasonings in final 10 minutes of cooking.

Nutrition facts:  166 calories, 5g fat (1g saturated, 3g mono/poly) 19mg cholesterol, 291mg sodium, 21g carbohydrate, 5g fiber, 12g protein