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Nutrition information Serving: 1/6 recipe (285 grams) Servings per recipe: 6 Calories: 170 (48 from fat)
Cholesterol: 28 milligrams Fat: 5 grams (3 saturated fat, 0 trans fats) Protein: 13 grams Sodium: 186 milligrams  Total carbohydrate: 20 grams (4 fiber, 2 sugars)

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Mushroom barley soup

This recipe is perfect for a comfy meal. Using dried mushrooms to make the stock for this soup brings out a deep, savory flavor.


1/2 ounce dried mushrooms (preferably porcini)
1 cup boiling water
2 tablespoons butter or margarine, divided
1 package (8 ounces) sliced mushrooms or 2 packages (4 ounces) sliced exotic mushrooms
1/2 cup shallots or onion, chopped
2 cloves garlic, minced
3 1/2 cups low-sodium beef broth
1/2 cup quick-cooking pearl barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 package (6 ounces) turkey breast strips
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt


  1. Soak dried mushrooms in boiling water for 20 minutes or until softened.
  2. Meanwhile, melt 1 tablespoon butter in a large saucepan over medium-high heat. Add sliced mushrooms, shallots and garlic. Cook 8 minutes, stirring occasionally.
  3. Drain soaked mushrooms, reserving liquid. Coarsely chop mushrooms.
  4. Add all mushrooms, broth, barley, thyme and mushroom soaking liquid to saucepan. Bring to boil.
  5. Reduce heat. Cover and simmer for 15 to 18 minutes, or until barley is tender.
  6. Meanwhile, toss turkey strips with paprika, pepper and salt.
  7. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add turkey. Stir-fry 2 to 3 minutes or until lightly browned.
  8. Stir turkey mixture into soup. Heat thoroughly.
  9. Serve warm.


Source: Allina Health clinic, Diabetes Tips and Recipes, 2003

First published: 09/29/2004
Last updated: 11/11/2012

Reviewed by: Allina Health's Patient Education Department