Mushroom-Barley Soup

Preparation:  10 min. Cooking: 50 min. Total: 60 min.
Recipe photo
  • 2 Tbsp unsalted butter
  • 2 medium onions , diced
  • 1 Lb mushrooms , sliced
  • 1 Cup pearled barley
  • 2 Quart vegetable broth
  • 6 Fl Oz skim milk
  • 2 Tbsp all purpose flour
Melt butter in a heavy saucepan over medium-high heat. Saut'e onions and mushrooms 3-4 minutes, or until softened. Add barley, stock and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 30 minutes. Combine milk and flour in a jar with a tight-fitting lid. Stir into barley mixture and simmer 15 minutes until slightly thickened.
Calories
100 Cal
Fat
3.4 g
Carbs
17 g
Protein
3 g
Fiber
2.4 g
Sugar
5.4 g
Cholesterol
8.2 mg
Sodium
950 mg


Nutrients

Fiber     2.4 g
Fat     3.4 g
Sugar     5.4 g
Carbs     17 g
Protein     3 g
Calories     100 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     0.8 g
Fat, Sat     1.9 g
Fat, Trans     0 g
Fat, Percent     29 %

Vitamins

Vitamin, K     0.5 mcg     0.4 %
Vitamin, A     640 IU     21 %
Vitamin, B12     0.1 mcg     5.3 %
Niacin     3.1 mg     19 %
Riboflavin     0.2 mg     18 %
Vitamin, C     3.5 mg     3.9 %
Vitamin, D     21 IU     3.6 %
Vitamin, B6     0.1 mg     7.3 %
Vitamin, E     0.1 mg     0.7 %
Panto, Acid     1.4 mg     27 %
Choline     20 mg     3.6 %
Thiamin     0.1 mg     7.8 %

Minerals

Calcium     41 mcg     4.1 %
Phosphorus     94 mg     13 %
Magnesium     17 mg     4 %
Copper     0.3 mcg     37 %
Fluoride     0.8 mcg     20 %
Zinc     0.8 mg     7.4 %
Cholesterol     8.2 mg     0.3 %
Sodium     950 mg     64 %
Selenium     10 mcg     18 %
Manganese     0.2 mg     2.4 %
Potassium     300 mg     6.3 %
Iron     1.4 mg     18 %