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Yields6 Servings
Cook Time30 minsTotal Time30 mins
Mushroom barley soup
Nutrition Facts

Serving Size 1/4 cup dry mix

Servings 6


Amount Per Serving
Calories 60
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Potassium 202mg6%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Sugars 3g
Protein 2g4%

Vitamin A 12%
Vitamin C 35%
Calcium 2%
Iron 20%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pennsylvania Woodlands Mushroom Barley Soup

You Will Also Need
 1 lb Sliced, fresh mushrooms (any variety)
 2 tbsp Butter or margarine
 6 cups Chicken or vegetable broth
 ½ lb Ground beef, check or round (optional)
Here's What You Do
  1. In a 3 or 4-qt pot, melt butter and gently sauté mushrooms (and ground beef, if using) over medium heat for 5 minutes.
  2. Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix.
  3. Add broth, bring to boil, reduce heat and simmer, covered, for 20 minutes.
  4. Add pepper to taste and serve!

Ingredients

You Will Also Need
 1 lb Sliced, fresh mushrooms (any variety)
 2 tbsp Butter or margarine
 6 cups Chicken or vegetable broth
 ½ lb Ground beef, check or round (optional)

Directions

Here's What You Do
1
  1. In a 3 or 4-qt pot, melt butter and gently sauté mushrooms (and ground beef, if using) over medium heat for 5 minutes.
  2. Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix.
  3. Add broth, bring to boil, reduce heat and simmer, covered, for 20 minutes.
  4. Add pepper to taste and serve!
Pennsylvania Woodlands Mushroom Barley Soup

Recipe Adaptations

Vegan

Mushrooms are the meat in this classic soup.  We like to use at least 4-ounces of a gourmet wild mushroom blend.

You Will Also Need: 

  • 1 lb. fresh mushrooms (any variety), sliced
  • 2 Tbsp. oil
  • 6 cups vegetable broth (48 oz.)
  • Freshly ground black pepper
  • 1 tsp. Dijon mustard
  • Optional: ½ cup sliced almonds

Here’s What You Do: 

  1. In a 3 or 4-quart pot, heat oil, gently sauté mushrooms over medium heat for 3 minutes.
  2. Stir in soup mix.
  3. Add broth and mustard, bring to boil, reduce heat and simmer, covered, for 20 minutes.
  4. Add pepper to taste and serve!
  5. Sprinkle sliced almonds on each serving, if desired.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

INVENTIVE VARIATION

  1. For a delicious mushroom meatloaf, blend soup mix with 2 beaten eggs and 1/4 to 1/2 cup tomato juice or beef broth.
  2. Add 1 1/2 to 2 lbs ground beef or beef/veal/pork blend and thoroughly mix by hand.
  3. Shape into an oblong and bake at 350°F in a meatloaf pan for 1 hour. Slice and serve.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in the first step of the recipe. Or to vary vegetables, along with the additional cup of mushrooms try adding 1 cup chopped bok choy or frozen green lima beans.
  • To boost whole grains, add 1/2 cup whole grain quinoa with soup mix and an additional cup of water.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!