Mushroom Barley Soup Ww

Warm, hearty, and deeply satisfying, this Mushroom Barley Soup is the perfect dish for cozy evenings or a light yet nourishing lunchtime meal. Packed with earthy cremini mushrooms, nutty pearl barley, and a medley of aromatic vegetables, this recipe delivers layers of flavor in every spoonful. Enhanced with fragrant dried thyme, parsley, and the gentle touch of garlic, this soup simmers to perfection in a comforting vegetable broth. Not only is it easy to prepare, but it's also low in fat and high in fiber, making it an excellent choice for a healthy lifestyle. Garnish with a sprinkle of fresh parsley for a pop of color and added freshness, and enjoy this filling, WW-friendly soup that’s both wholesome and delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 10 ounces cremini mushrooms, sliced
• 0.75 cups pearl barley, rinsed
• 8 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add olive oil.

Step 2

Once the oil is hot, add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.

Step 5

Add the sliced cremini mushrooms and cook for 5-7 minutes, allowing them to release their moisture and begin to brown.

Step 6

Stir in the pearl barley and mix well with the vegetables to lightly toast the grains for 1-2 minutes.

Step 7

Pour in the vegetable broth and stir to combine.

Step 8

Add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 45-50 minutes, or until the barley is tender.

Step 10

Stir the soup occasionally to prevent sticking, and adjust seasoning with additional salt or pepper if needed.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	2737.1 grams (2737.1g)

Amount per serving	% Daily Value*
Calories	755

Total Fat 30.20g	39%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2497mg	109%
Total Carbohydrate 107.60g	39%
Dietary Fiber 17.00g	61%
Total Sugars 27.00g
Protein 16.50g	33%

Vitamin D 28IU	142%
Calcium 252mg	19%
Iron 6mg	34%
Potassium 3567mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 8.6%

Carbs: 56.0%