Mushroom Barley Soup

Prep Time: 10 minutes
Cooking Time: 2 hours 30 minutes
A savory soup that hits the spot on a cool night. For a fast version, use quick cooking barley.

Makes 8 servings


1 teaspoon minced garlic

1 onion, chopped

2 carrots, chopped

1/2 pound sliced mushrooms

1 cup shiitake mushrooms, sliced

1 (8-ounce) can tomato sauce

8 cups beef or vegetable broth

3/4 cup medium pearl barley

Salt and pepper to taste


1. In large pot coated with nonstick cooking spray, sauté garlic, onion, carrot, and mushrooms until tender. Add tomato sauce and broth. Bring to boil and add barley.

2. Reduce heat, cover, and cook for 1 hour or until barley is done. Season to taste. Add more water if needed.


Nutritional information per serving

Calories 118, Protein (g) 8, Carbohydrate (g) 21, Fat (g) 0, Cal. from Fat (%) 0, Saturated Fat (g) 0, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 1174, Diabetic Exchanges: 1 starch, 1.5 vegetable


DOC’S NOTES: Soup and sandwich are quick and easy when you do not have a ravenous appetite. This provides fiber, B vitamins, copper, and beta carotene.



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