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Curried Mushroom Barley Soup: Main Image

Quick Facts

Nutrition Facts

Calories 224
  Calories from Fat 68 (30%)
(12%)Total Fat 8g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(7%)Cholesterol 21mg
(10%)Sodium 252mg
(23%)Potassium 797mg
Total Carbohydrate 32g
(32%)Dietary Fiber 8g
Sugars 8g
Sugar Alcohols 0g
(21%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Curried Mushroom Barley Soup

Ingredients

  • 2 Tbs butter

  • 1 cup sliced carrots

  • 1 cup chopped onion

  • 1 lb white button mushrooms, sliced (about 5 cups)

  • 8 oz smoked ham, diced (about 1 1/2 cups)

  • 4 to 5 tsp curry powder

  • 2 cans (1 3/4 ounces each) ready-to-serve chicken broth

  • 1 can (14 1/2 ounces) stewed tomatoes

  • 1/2 cup quick-cooking barley

Curry delivers complexity, an enticing aroma, and a gorgeous hue to this vegetable-rich soup that cooks in a hurry.

Directions

  • In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes.
  • Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.