Wild Mushroom & Barley Soup

Wild Mushroom Barley Soup

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 55 min

Prep Time: 15 min | Cook Time: 40 min


To get the most flavor from your mushrooms, be sure to cook them until they're a dark golden brown. You'll get a deep, rich flavor unlike any other mushroom soup you've had before.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 179
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.9g 5%
Sodium 442mg 18%
Total Carbohydrate 28.0g 9%
Protein 10.0g 14%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 cup pearl barley
  • 6 cups reduced sodium vegetable stock, divided
  • Vegetable cooking spray
  • 1 large onion, chopped
  • 1 teaspoon garlic, minced
  • 1 lb. assorted wild mushrooms, cleaned and chopped
  • 1/4 cup dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • Freshly cracked black pepper

Step by Step:

  1. In a large Dutch oven or stockpot, combine barley and 1 1/2 cups stock. Bring mixture to a boil over medium-high heat, then reduce heat and simmer about 20 minutes, or until barley is tender.
  2. Meanwhile, in a large sauté pan sprayed with cooking spray, add mushroom and cook over medium-high heat, about 4 to 5 minutes, or until golden brown. Add onion and cook 4 to 5 minutes or until translucent. Add garlic and cook 30 seconds. Stir in sherry and soy sauce and cook until reduced by 1/2 .
  3. Add mushroom mixture to barley along with remaining stock and bring to a simmer. Cook 20 minutes or until mushrooms are tender. Adjust seasoning with additional soy sauce and pepper.