Mushroom-barley Soup (sallye)

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sallye bates


A hearty soup that is tasty but low in calories and fat


★★★★★ 1 vote

15 Min
1 Hr
Stove Top


  • 1 large
    yellow onion
  • 4 oz
    carrot matchsticks
  • 2
    ribs celery
  • 1/2
    sweet red pepper
  • 1/4 bunch
    fresh cilantro (leaves only)
  • 1/2 lb
    baby portebello mushrooms
  • 6 c
    chicken broth
  • 1/2 c
  • 4 c
  • 1 c
    shredded cooked chicken (optional)



  1. Peel onion and cut into quarters
    Cut celery ribs into 2" long pieces
    Remove veins and seeds from pepper cut into quarters
    Remove stems from cilantro, retain only leaves

    Place all these items in food processor and pulse until finely diced
  2. Cut mushrooms, stems and all, into thin slices
  3. Place all ingredients except shredded chicken into large heavy saucepan and bring to a boil over medium high heat.

    Once soup begins to boil, lower heat until mixture is gently simmering.

    Add salt & pepper to taste.

    Add shredded chicken (optional)

    Simmer partly covered for about 45 minutes or until barley is tender.

    Stir regularly to keep from sticking adding water if necessary
  4. Store leftovers in fridge. It is even better the next day.

    Good served with cornbread or flat bread

Printable Recipe Card


Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy

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