Mushroom-Barley Soup with Cannellini and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup hulled barley4 cups vegetable broth2 medium onion, diced6 oz portobello or brown mushrooms, sliced3 cloves garlic, mincedfreshly ground black pepper, to taste2 tsp minced fresh thyme (or 1 tsp dried)2 Tbsp dry sherry12 oz shredded cabbage1/2 tsp smoked paprika 9mild)1/2 tsp smoked spicy paprika (agridulce or pimenton de la Vera4 cups water16 oz cannellini beans1 Tbsp lemon juice
Place barley in large soup pot, add vegetable broth, and bring to a boil. Lower heat, and simmer, covered for 30-40 minutes. While barley is cooking, cook onion in a non-stick skillet over medium-high heat until it softens and begins to brown, then add garlic and mushrooms and pepper, reduce heat, cover and ocok, stirring regularly until mushrooms soften, about 3-4 minutes. Add thyme and sherry and cook until the alcohol cooks off. Once barley is cooked, add mushrooms to pot along with sliced cabbage and paprika. If there are dried bits in the skillet, use a little of the water to deglaze3 it, and add that and the remainder of the 4 cups of water to the pot too. Aded the cannellini beans and simmer, covered, for about 30 minutes, until cabbage is tender, adding extra water if it gets too thick. If using spinach, add 5 minutes before end of cooking time. Stir lin lemon juice before serving and add more pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHY1157.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHY1157.
Nutritional Info Amount Per Serving
- Calories: 155.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 286.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 8.8 g
- Protein: 8.9 g
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