Creamy Mushroom-Barley Soup

Makes 6
Prep 10 m
Cook 25 m



  1. 1 of 3 Melt butter in medium-size saucepan. Add onion, mushrooms and carrots; cook 6 minutes. Add barley, broth and water. Simmer, covered, for 15 minutes or until barley is tender.
  2. 2 of 3 Meanwhile, combine milk, half-and-half, flour, salt and pepper in small bowl. Stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, for 1 minute or until thickened.
  3. 3 of 3 Puree 2 cups of soup in food processor. Stir back into soup in saucepan; gently heat through.
Nutrition Information for Creamy Mushroom-Barley Soup
Servings Per Recipe: 6
Per Serving: 232 kcal cal., 626 mg sodium, 13 g Fat, total, 37 mg chol., 8 g pro., 24 g carb.
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Printed from 07/19/2019