Over medium heat, add olive oil to a 6- quart stockpot. Add onions, carrots, celery, and garlic. Saute until tender but not browned. Add mushrooms and cook until just soft.
Add stock, salt, pepper, nutmeg, thyme, dill, parsley, and barley.
Simmer for 2 hours or until barley is tender.
Notes
Cut down the cooking time by soaking the barley for 2 hours before beginning the soup, then it need only simmer for about ½ hour. The soup may be made up to 2 days in advance, keep refrigerated. When reheating extra water or stock may be needed as soup may become too thick.
Nutrition
Nutrition Facts
Hearty Mushroom Barley Soup
Amount per Serving
Calories
114
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Sodium
600
mg
26
%
Potassium
264
mg
8
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
1894
IU
38
%
Vitamin C
5
mg
6
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.