Mushroom Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.6
  • Total Fat: 3.1 g
  • Cholesterol: 6.7 mg
  • Sodium: 1,475.4 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Mushroom Barley Soup calories by ingredient
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Submitted by: TESSFROMWA

Introduction

Use a variety of mushrooms, such as shiitakes and baby portabellos, for added flavor and textures. Quick-cooking barley speeds things up. If using pearl barley, allow about 20 minutes additional cooking time. Use a variety of mushrooms, such as shiitakes and baby portabellos, for added flavor and textures. Quick-cooking barley speeds things up. If using pearl barley, allow about 20 minutes additional cooking time.
Number of Servings: 6

Ingredients

    1 TBL Canola Oil, 1 tbsp
    3 large carrots, chopped
    2 stalks celery, chopped
    1 Onion, chopped
    1 large red bell pepper, chopped
    6 cups sliced mushrooms
    8 cups fat-free chicken broth
    1 cup uncooked pearl Barley
    1 TBL Soy Sauce

Tips

Cremini mushrooms, a younger version of portobellos, offer B vitamins, potassium, protein, folate, and fiber, with only 30-40 calories per half cup.


Directions

Chop the onions, carrots, celery and bell pepper.

In a large stockpot over medium-high heat, add oil. Sauté the carrots, garlic, celery, onion, and bell pepper for 8 to 10 minutes, or until softened. Add mushrooms and sauté for 5 to 8 minutes, or until they give off most of their liquid.

Add broth and bring to a boil, stirring to combine.

Add barley and stir to combine. Reduce the heat and simmer for 15 to 20 minutes, or until the barley is tender and the soup thickens, stirring occasionally.

Stir in the soy sauce.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TESSFROMWA.





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