October Recipe

Mushroom Barley Soup


1 Tbsp. canola oil, divided

1 medium onion, chopped

2 ribs celery, chopped

1/2 c. pearl barley, rinsed and drained

6 cups reduced sodium vegetable broth

5 cups chopped mushrooms

2 tsp. Worcestershire sauce

3 medium carrots, peeled and diced





  1. Heat 1/2 Tbsp. oil in a large pot over medium heat.  Add onions and celery and sauté for 3 minutes.  Add barley and stir constantly for 2 minutes.  Add 4 cups of brother and bring mixture to a boil.  Reduce heat to low, cover, and simmer for 40 minutes.
  2. Meanwhile, heat remaining oil in a nonstick pan over medium heat.  Add mushrooms and sauté for 6 minutes, stirring constantly.  Add Worcestershire sauce and stir for 1 minute.  Remove from heat and stir in carrots.
  3. Add mushroom and carrot mixture to barley, along with remaining broth.  Bring to a boil then cover and reduce heat to low, and simmer for 30 minutes, until vegetables and barley are tender.  Season to taste with salt and pepper.

Recipe provided by Sodexo