By Mayo Clinic Staff

Dietitian's tip:

This soup is an excellent way to use up any cooked vegetables you have on hand. If using precooked barley, add it after the potato is cooked and heat until warm. You can omit the sherry completely or replace it with extra broth.

Number of servings

Serves 9


  1. 1 tablespoon canola oil
  2. 1 1/2 cups chopped onions
  3. 1 cup sliced mushrooms
  4. 3/4 cup chopped carrots
  5. 1 teaspoon dried thyme
  6. 1/8 teaspoon black pepper
  7. 1/2 teaspoon chopped garlic
  8. 8 cups vegetable stock
  9. 3/4 cup pearl barley
  10. 3 ounces dry sherry
  11. 1/2 small potato, chopped
  12. 1/4 cup thinly sliced green onions


In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.

Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.

Nutritional analysis per serving

Serving size: 8 ounces

  • Calories 121
  • Total fat 4 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 112 mg
  • Total carbohydrate 19 g
  • Dietary fiber 3 g
  • Total sugars 2 g
  • Protein 2 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 14, 2016