Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Mushroom Barley Soup

(3 Votes)

Share This Recipe

SERVES: 8

COOK TIME: 40 Min

This Eastern European-inspired soup makes a hearty, warm meal. Enjoy our Mushroom Barley Soup by the fire on cold winter nights.

What You'll Need

8 cups water
8 sodium-free beef bouillon cubes
6 carrots, diced
4 onions, chopped
1 pound mushrooms, thinly sliced
1 pound stew beef, cut into small cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quick-cooking barley

What to Do

In a large soup pot, combine the water, bouillon cubes, carrots, onions, mushrooms, stew beef, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer partially covered for 40 minutes, stirring occasionally.
Add the barley, and cook partially covered for 10 to 20 minutes, or until the barley is tender.

Share This Recipe

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 226
Calories from Fat 41
Total Fat 4.6g 7 %
Saturated Fat 1.7g 8 %
Trans Fat 0.0g 0 %
Protein 17g 33 %

Amount Per Serving % Daily Value *
Cholesterol 35mg 12 %
Sodium 216mg 9 %
Total Carbohydrates 30g 10 %
Dietary Fiber 6.2g 25 %
Sugars 5.6g 0 %

Ratings & Comments

My Rating:

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

islandgirlejfan 4061833

Jan 26, 2014

I am making this soup presently and I can honestly say it's not going to last in my house! My CSA presented me with a pound of assorted mushrooms and this was a wonderful way to use them. Really looking forward to having it for our lunch! I added some fresh thyme to the broth and I can't say I have ever seen quick cooking barley at our stores. I actually have a pretty hard time finding any barley at all. I just adjusted the cooking times for the soup. Just the few tastes I have had are amazing!

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

mtshultz65 0317863

Sep 16, 2013

Are you kidding!! The salt levels are off the charts. Salt is more deadly then sugar and fats. M. Shultz

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Test Kitchen Team

Sep 16, 2013

Thank you for bringing this our attention. The bouillon cubes should have been sodium-free. Now that we have adjusted the ingredient, we hope you find the sodium count acceptable.