Yields6 Servings
Cook Time30 minsTotal Time30 mins
Pennsylvania Woodlands Mushroom Barley Soup in bowl
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

Ingredients
 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

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 in bowl with small group of mushrooms, napkin and spoon

Nutrition Tips

To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in 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 give a Mediterranean twist, in final 5 minutes of cooking time add 12 ounces cut up salmon or firm white fish as substitute for optional ground beef.

To cut saturated fat, prepare with 1 tablespoon vegetable oil and 1 tablespoon butter rather than 2 tablespoons butter to sauté vegetables. Skip optional ground beef or prepare with extra lean ground beef. For the Inventive Variations suggestion on the website and package, prepare with 1 pound extra lean ground beef or turkey rather than veal or pork blend.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

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

Ingredients

Ingredients
 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

Directions
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

2. Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix.

3

3. Add broth, bring to boil, reduce heat and simmer, covered, for 20 minutes.

4

4. Add pepper to taste and serve!

Pennsylvania Woodlands Mushroom Barley Soup in bowl with small group of mushrooms, napkin and spoon

Nutrition Tips
5

To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in 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 give a Mediterranean twist, in final 5 minutes of cooking time add 12 ounces cut up salmon or firm white fish as substitute for optional ground beef.

To cut saturated fat, prepare with 1 tablespoon vegetable oil and 1 tablespoon butter rather than 2 tablespoons butter to sauté vegetables. Skip optional ground beef or prepare with extra lean ground beef. For the Inventive Variations suggestion on the website and package, prepare with 1 pound extra lean ground beef or turkey rather than veal or pork blend.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
6

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

Pennsylvania Woodlands Mushroom
Barley Soup

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