This easy-to-make, yet delicious, Tomato and Mushroom Barley Soup is chockfull of flavour and fresh vegetables. Mushrooms, onions, carrots and celery team up with the barley and canned tomatoes for a hearty and filling soup.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
2 cups small fresh mushrooms
2 stalks celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 cups water
1 can (14 fl oz/540 mL) petite diced tomatoes, undrained
1 cup pearl barley, uncooked
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How do I make it ?
Heat dressing in large saucepan on medium-high heat.
Add fresh vegetables; cook 4 to 5 min. or until vegetables are crisp-tender, stirring occasionally
Stir in water, tomatoes and barley. Bring to boil; cover. Simmer on medium-low heat 30 min. or until barley is tender.
Kraft Kitchen Tips!
Garnish individual bowls of soup with fresh basil leaves just before serving.
Serve topped with a light sprinkling of Kraft 100% Parmesan Grated Cheese.
Calories From Fat
% Daily Value
Total fat 1.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 270 mg
Total carbohydrate 27 g
Dietary fibre 5 g
Sugars 5 g
Protein 4 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.