Mushroom and Barley Soup

Mushroom and Barley Soup
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 4 cloves garlic, minced
  • 1 (32 fluid ounce) container chicken stock
  • 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
  • 1/2 (12 ounce) package frozen corn
  • 1 cup pearl barley
  • 1 cup thinly sliced cremini mushrooms
  • 1 cup peeled, thinly sliced carrot


  1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
  2. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
  3. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
  4. Cook until barley is tender, about 30 minutes.

05/16/2018
Mushroom and Barley Soup, recipe PT15M PT1H 5 455 calories

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