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Three Mushroom Barley Soup

By Staff | February 22, 2021 | Cleveland Clinic

Meaty mushrooms of various varieties and barley are a perfect pairing, especially in soup. This rich-tasting soup makes your belly feel full and boasts only 1 gram of fat in each serving. It’s a nice recipe to enjoy on a cold afternoon with your hands wrapped around a mug, or at the dinner table at night.


  • ½ ounce dried porcini mushrooms
  • 1 large yellow onion
  • 1 carrot, finely chopped
  • 1 rib celery, chopped to make ¼ cup
  • 12 ounces fresh mushrooms, thinly sliced
  • 6 medium or large fresh shiitake mushrooms, washed with stems removed and sliced
  • 3 quarts (12 cups) vegetable stock
  • 2 cups hulled barley or pearled barley
  • 1 bay leaf
  • 4 tablespoons balsamic vinegar, or to taste
  • Pepper to taste
  • Parsley or cilantro
  • 1 bag (3-4 handfuls) spinach


  1. Soak dried porcini mushrooms in warm water for about 30 minutes, until soft. Drain, squeeze out liquid into a bowl (save to use later in the soup), roughly chop.
  2. Stir-fry onion in a soup pot until beginning to soften. Add carrots, celery and all the mushrooms. Cook for a few minutes until fresh mushrooms begin to soften.
  3. Add vegetable stock, barley, bay leaf and porcini soaking liquid. Bring to a boil. Lower heat and simmer for 1 hour, adding more liquid if necessary.
  4. Add vinegar and pepper to taste. Just before serving, fold in cilantro or parsley and spinach.

Nutritional information

Per serving: 1 cup (8 ounces)

  • Calories: 180
  • Total fat: 1g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total fiber: 9g
  • Protein: 6g
  • Carbohydrates: 36g

Source: Prevent and Reverse Heart Disease by Dr. Caldwell B. Esselstyn

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.

Cleveland Clinic

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