Name: Mushroom and Barley Soup
Prep time: 5 s
Cook time: 40 min
Total time: 5 min
Yield: 3-4
Cuisine: Cholesterol, Weight loss
Ingredients: Vegetables; Beans and pulses; 125 ml (1/2 cup) pearled barley60 ml (¼ cup) dried mushrooms; coarsely chopped60 ml (¼ cup) sodium-reduced chicken broth powder60 ml (¼ cup) yellow split peas60 ml (¼ cup) dry textured vegetable protein (TVP)60 ml (¼ cup) wild rice10 ml (2 tsp) celery salt5 ml (1 tsp) garlic salt5 ml (1 tsp) onion salt

Print/PDF

Indulge in a comforting blend of earthy mushrooms and hearty barley, simmered to perfection. Easy to make and full of wholesome ingredients, this soup will warm your soul with every spoonful!

Preparation 5 min

Cooking 40 min

Portion 3-4

Nutrition Facts (per serving)

Calories

215

Fat

Carbohydrates

Fibre

Protein

Sodium

100

Ingredients

125 ml (1/2 cup) pearled barley
60 ml (¼ cup) dried mushrooms, coarsely chopped
60 ml (¼ cup) sodium-reduced chicken broth powder
60 ml (¼ cup) yellow split peas
60 ml (¼ cup) dry textured vegetable protein (TVP)
60 ml (¼ cup) wild rice
10 ml (2 tsp) celery salt
5 ml (1 tsp) garlic salt
5 ml (1 tsp) onion salt

Preparation

In a 500 mL (2 cup) canning jar, pour all ingredients, one after the other, to create layers.
In a large saucepan, combine contents of jar with 2 liters (8 cups) of water and vegetables (fresh or frozen), if desired.
Bring to a boil. Cover and simmer for about 40 minutes or until legumes and grains are tender. Adjust the seasoning. The next day, add broth if necessary if it is too thick.