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Creamy Mushroom and Barley Soup

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Prep Time: 15mins Cooking Time: 45mins


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1/2 cup barley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups Folona Bone Broth Powder
  • 1 cup milk
  • 1/4 cup heavy cream
  • Chopped fresh parsley, for garnish


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the mushrooms, barley, thyme, rosemary, salt, and pepper and cook until the mushrooms are browned, about 10 minutes.
  3. Stir in the Folona Bone Broth Powder and milk. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the barley is tender.
  4. Stir in the heavy cream and heat through.
  5. Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving Size: 1 cup (240 ml) Calories: 290 Fat: 12g Saturated Fat: 6g Cholesterol: 30mg Sodium: 800mg Carbohydrates: 37g Fiber: 7g Sugar: 5g Protein: 20g  Vitamin A: 10% DV Vitamin C: 15% DV Calcium: 10% DV

Iron: 15% DV Potassium: 10% DV

Note: Percent Daily Values (%DV) are based on a 2,000-calorie diet.

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