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    You are in: Home / Low-cholesterol / Mushroom & Barley Soup Recipe
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    Mushroom & Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

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    Units: US | Metric


    1. 1
      Combine; Mushrooms, Carrots, Tomatoes, Celery, Barley, Parsley, Black Pepper,& Water In A Large Soup Pot.
    2. 2
      Bring The Soup To A Boil, Reduce The Heat, Cover The Pan& Simmer For 1 Hour.
    3. 3
      Season To Taste.

    Ratings & Reviews:

    • on November 15, 2008


      It was really bland. I would suggest using a mixture of mushrooms. Dried mushrooms might also add some flavor. I would also suggest instead of using water just using some type of broth. I used a cup and a half of mushroom broth but really I think all the water should be substituted for broth. In all it was just really bland and I was disappointed.

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    • on July 21, 2008


      By itself, this soup is really good for a healthy meal. To up the flavor, I followed the advice of another reviewer and added some dried oregano. That didn't quite cut it, so I also added about 1.5 tablespoons of Emeril's essence spice (recipe available on zaar). The final product was hearty and a bit spicy (my own doing, but I loved it!).

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    • on May 09, 2005


      Thought it was very good - surprisingly hearty for a soup without a meat or chicken base. I used crushed tomatoes instead of diced. Added turmeric, dill and oregano.

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    Nutritional Facts for Mushroom & Barley Soup

    Serving Size: 1 (212 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 64.8
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 29.0 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 3.3 g
    Sugars 2.1 g
    Protein 2.8 g

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