Mushroom and Barley Soup

Servings: 4


  • 1 medium onion, diced
  • 1 Tbs. unsalted butter
  • 1/2 lb. fresh mushrooms, sliced
  • 4 cups vegetable stock
  • 1/2 cup pearled barley
  • 1/4 cup plus 2 Tbs. skim milk
  • 1 Tbs. all purpose flour


1. In a heavy saucepan, melt butter over medium high heat. 2. Sauté onions and mushrooms 3-4 minutes, oruntil softened. 3. Add stock, barley, salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes. 4. Combine milk and flour in a jar with a tight fitting lid and shake until blended. 5. Stir milk and flour mixture into barley mixture and simmer 15 minutes until slightly thickened.

Optional: Garnish with green onion.

Values per serving:
Calories: 156, Total Fat: 3.4 g
Fiber: 5.9 g