Mushroom-Barley Soup

Yield: 8 servings (serving size: 1-3/4 cups each)
Source: Bon Appetit Magazine - September 2000
Comments: The 2nd Avenue Deli in New York offers this satisfying soup. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.
Amy's Comments: This soup is FANTASTIC! I just can't believe it. Almost 2 cups for 4 points. I'm in love!!! I only used 2 tbsp. of oil (I used olive oil) for the onions. That was plenty!


14 cups chicken stock or canned low-salt chicken broth
1 1/4 cups pearl barley
3 tablespoons vegetable oil
3 cups chopped onions
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
2 celery stalks, thinly sliced
1 carrot, peeled, thinly sliced
1 parsnip, peeled, thinly sliced


  1. Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
  2. Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic.
  3. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper.


H.U: 4 per serving or Core
243 Calories; 4g Fat (11.9% calories from fat); 25g Protein; 44g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 894mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fat.

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