Print coupons for the products you love and watch your savings grow.

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Mushroom-Barley Soup

Plant the Health Seed

Try a “plants only” meal several times a week to decrease the amount of saturated fat in your diet.

Source:

Meals That Heal from Prevention® (2001) p. 112

Review write a review

review

click stars to rate

Based on 10 ratings

Soup makes a great supper. Save leftovers for lunch the next day. From Prevention Healthy Cooking.

Prep Time:25 min

Start to Finish:45 min

makes:6 servings

1	oz dried mushrooms
3	cups boiling water
4	carrots, chopped
2	large onions, chopped
2	ribs celery, chopped
12	oz cremini or button mushrooms, stems removed, sliced
1 1/2	tsp dried oregano, crushed
5	cups vegetable broth
1	cup barley
1/4	tsp salt

1.	Place the dried mushrooms in a small bowl and cover with the water. Let stand for 15 minutes.
2.	Meanwhile, coat a large saucepan or Dutch oven with cooking spray. Add the carrots, onions, and celery. Coat lightly with cooking spray and set over medium heat. Cook, stirring occasionally, for 3 minutes. Add the sliced mushrooms and oregano. Cook, stirring occasionally, for 6 minutes, or until the vegetables are soft. Add the broth, barley, and salt. Cook for 10 minutes.
3.	Line a sieve with a coffee filter or paper towel. Strain the dried mushroom water into the pot. Remove and discard the filter or paper towel. Rinse the dried mushrooms under running water to remove any grit. Chop and add to the pot.
4.	Cook for 20 minutes, or until the barley is tender.

Nutritional Information

1 Serving: Calories 200 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 980mg; Total Carbohydrate 43g (Dietary Fiber 9g, Sugars 9g); Protein 6g Percent Daily Value*: Vitamin A 120%; Vitamin C 6%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

print review with recipe

This soup is great! I'm going to add a little less barley next time though. I didn't have any oregano so I used basil and it turned out so good that my picky 7 year old ate a whole bowl! This is a keeper.
Posted at 10:54 AM on November 2 2007 by Bri