Ww Low Fat Mushroom Soup

READY IN: 1hr 25mins
Recipe by Shuzbud

This is a lovely soup, packed with veggies and flavour! The total recipe (not including milk) provides 2 Weight Watchers points.

Top Review by breezermom

I had awful luck tonight. My immersion blender quit working (actually caught on fire!), so I didn't make it a cream soup totally....did get a bit blended. My daughter has my big blender, so I was stuck with what I had. In spite of this it was delicious. I added some salt, pepper, and thyme to season it up a bit. I also added a bit of fat free half-and-half instead of the milk. So disregard my photo....it isn't what the soup is supposed to look like, but the taste was great! Thanks for sharing!

Ingredients Nutrition


  1. Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
  2. Meanwhile, chop the rest of the veggies, including the garlic.
  3. Drain the pearl barley, rinse and drain again.
  4. Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
  5. Blend the soup well until it is of a smooth consistency.
  6. This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.

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