Mushroom Tomato Barley Soup

Name: Mushroom Tomato Barley Soup Recipe
Yield: 8
Ingredients: 4 cloves garlic minced; 1 large sweet onion chopped; 4 tablespoons butter; 4 cups fresh white mushrooms finely chopped; 6 cups vegetable broth; 1 large can petite diced tomatoes undrained; 1 large can tomato sauce; 1 cup dry vermouth; 2 tablespoons dried basil; 1 tsp. black pepper; 1.5 cups quick cook barley

Number of Servings: 8

Ingredients

4 cloves garlic, minced1 large sweet onion, chopped4 tablespoons butter4 cups fresh white mushrooms, finely chopped6 cups vegetable broth1 large can petite diced tomatoes, undrained1 large can tomato sauce1 cup dry vermouth2 tablespoons dried basil1 tsp. black pepper1.5 cups quick cook barley

Directions

Saute garlic and onions in butter in a stock pot until soft. Add mushrooms, vegetable broth, tomatoes, tomato sauce and vermouth. Add basil, and black pepper to taste. Bring to a boil. Add 1.5 cups quick cooking barley, simmer for 10 minutes until barley is soft. Serve sprinkled with shredded Italian cheese blend.

Makes 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JULIMOCK.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 216.8
Total Fat: 6.2 g
Cholesterol: 20.1 mg
Sodium: 1,456.1 mg
Total Carbs: 25.5 g
Dietary Fiber: 4.8 g
Protein: 5.8 g

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