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photo Mushroom-Barley Soup with Cannellini Beans and Cabbage Recipe | Say Mmm

Mushroom-Barley Soup with Cannellini Beans and Cabbage

A delicious, hearty mushroom and barley soup with rich, flavorful broth.
6 Servings - 1 hr 10 min -
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Servings:6  | Calories:245 | Total Fat:3g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 45g
15 %
Fiber 10g
40 %
Sugars 7g
Cholesterol 2mg
1 %
Sodium 1341mg
56 %
Protein 10g
21 %
40% Vegetable broth
26% Cannellini beans
18% Others combined
14% Pearl barley
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/4 cup pearl barley (consider using buckwheat or brown rice if you are gluten-free)
4 cups vegetable broth
2 medium onions, diced
6 ounces portobello or brown mushrooms, halved if large and sliced
3 cloves garlic, minced
freshly ground black pepper, to taste
salt to taste
2 teaspoons minced fresh thyme (or 1 tsp. dried)
2 tablespoons dry sherry
12 ounces shredded cabbage
1/2 teaspoon smoked paprika (mild)
1/2 teaspoon smoked spicy paprika (agridulce or pimenton de la Vera)
4 cups water
16 ounces cannellini beans (1 can), drained
1 tablespoon lemon juice

Directions : View recipe directions on
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