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Mushroom Barley Soup for Two

This is part of my favorite meal, quick and easy to prepare and the perfect amount for two of us. The mushrooms, carrots and barley are a good combination for flavor and color. The recipe is easy to double (or triple!) if you want to make a larger batch. —Aimee Lawrence, Wimberley, Texas
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    3 cups

Ingredients

  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup medium pearl barley
  • 1 tablespoon reduced-sodium soy sauce
  • 1 medium carrot, sliced
  • 1/2 teaspoon dill weed
  • Salt and pepper to taste

Directions

  • In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.
Nutrition Facts
1-1/2 cups: 230 calories, 6g fat (4g saturated fat), 15mg cholesterol, 1543mg sodium, 34g carbohydrate (5g sugars, 7g fiber), 12g protein.

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