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4 Mushroom Barley Soup

4 Mushroom Barley Soup


Yield: 10 servings (serving size: 1/10th of recipe, 351 grams or ~  1 ½  cups)

·        9 cups reduced sodium chicken broth

·        ½ ounce dried porcini mushrooms

·        ½ ounce dried shiitake mushrooms

·        ¼ cup canola oil

·        1 large onion, chopped

·        2 medium shallots, chopped finely

·        8 ounce package baby bella mushrooms, stemmed, cleaned and diced

·        12 ounce package cremini mushrooms, stemmed, cleaned and quartered

·        1 teaspoon kosher salt

·        2 carrots, peeled and chopped into small pieces

·        3 garlic cloves, minced

·        1 cup whole grain barley (Bob’s Red Mill)

·        1 bay leaf

·        ¼ teaspoon dried thyme

·        Shredded soy or regular part-skim mozzarella cheese, optional


Heat 1 ½ cups chicken broth. Add in porcini and shiitake mushrooms to broth and soak, covered, until soft, about 30 minutes. Remove mushrooms from broth and chop into small pieces, set aside. Strain soaking liquid and set aside. Heat the oil in a large stockpot over medium heat. Add onions and shallots and cook until onions are translucent, about 5 minutes. Add the baby bella and cremini mushrooms and salt. Cook stirring frequently until mushrooms are tender, about 10 minutes. Add carrots and garlic, stir and cook an additional minute. Add remaining chicken broth, porcini and shiitake soaking liquid, porcini and shiitake mushrooms, barley, bay leaf, and thyme. Bring to a boil, stir and cover; reduce heat and simmer about 1 hour. Remove and discard bay leaf before serving.  Sprinkle with shredded mozzarella cheese before serving, if desired.

Nutritional Information Per Serving (~ 1 ½ cups soup):
Food Weight: 1.5, Calories: 157, Fat: 6 g, Cholesterol: 0 mg, Sodium: 744 mg, Carbohydrate: 20 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 7 g

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