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Hearty Mushroom Barley Soup

Hearty Mushroom Barley Soup

Hearty Mushroom Barley Soup


Makes 4 servings


Nonstick cooking spray
1 teaspoon extra-virgin olive oil
2 cups chopped onions
1 cup thinly sliced carrots
2 cans (14 ounces each) fat-free reduced-sodium chicken broth
12 ounces sliced mushrooms
1 can (about 10-3/4 ounces) 98% fat-free cream of mushroom soup, undiluted
1/2 cup quick-cooking barley, uncooked
1 teaspoon reduced-sodium Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup finely chopped green onions
1/4 teaspoon salt
1/4 teaspoon black pepper


  1. Coat Dutch oven or large saucepan with cooking spray; heat over medium-high heat until hot. Add oil and tilt pan to coat bottom of pan. Add onions; cook and stir 8 minutes or until onions just begin to turn golden. Add carrots and cook and stir 2 minutes.
  2. Add chicken broth, mushrooms, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.

Nutritional Information

Serving Size: 1-1/2 cups soup
Fiber 9 g
Carbohydrate 39 g
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 18 %
Calories 217
Protein 8 g
Sodium 496 mg

Dietary Exchange

Vegetable 2
Starch 2
Fat 1/2

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