Hearty Mushroom and Barley Soup

This hearty soup is packed with dietary fiber from barley and essential nutrients from a variety of vegetables, making it a comforting and filling low-calorie meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon vegetable oil · 158 kcal in the whole recipe
• 1 medium onion, chopped · 56 kcal in the whole recipe
• 2 medium celery stalks, thinly sliced · 23 kcal in the whole recipe
• 2 medium carrots, peeled and thinly sliced · 102 kcal in the whole recipe
• 2 cups sliced mushrooms · 64 kcal in the whole recipe
• 1 cup potatoes, cubed · 238 kcal in the whole recipe
• 1/2 cup quick-cooking barley · 287 kcal in the whole recipe
• 1 teaspoon garlic powder · 13 kcal in the whole recipe
• 1/2 teaspoon ground thyme · 6 kcal in the whole recipe
• 3 cups low-sodium chicken broth · 55 kcal in the whole recipe
• 2 cups water
• 1 tablespoon fresh parsley, chopped · 3 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large soup pot over high heat. Sauté the chopped onion, celery, carrots, and sliced mushrooms for about 4 minutes until they turn golden.

   

2. Add the potatoes, quick-cooking barley, garlic powder, ground thyme, chicken broth, and water to the pot, then bring the mixture to a boil.

   

3. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the barley and vegetables are fully tender.

   

4. Stir in the fresh chopped parsley just before serving, and enjoy hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.