LIGHTER MUSHROOM BARLEY SOUP

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Lighter Mushroom Barley Soup image

"This soup is a variation on one I found years ago in a health cookbook," says Laura Christensen from Bountiful, Utah. "It tastes so good, no one can believe how low in fat and salt it is! We love it served in a bread bowl...or with oven-fresh corn muffins on the side."

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 10 servings.

Number Of Ingredients 16

6 cups sliced fresh mushrooms
2 large onions, chopped
1 cup chopped celery
1 cup chopped carrots
5 cups water, divided
4 cups cooked medium pearl barley
4 cups beef broth
4 teaspoons Worcestershire sauce
1-1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dill weed
1 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Steps:

  • In a Dutch oven or soup kettle, combine the mushrooms, onions, celery, carrots and 1 cup water. Cook and stir over medium-high heat until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts :

*** Explore more Lighter Mushroom Barley Soup Recipes »

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