Moosewood Mushroom Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 C. pearl barley, raw (can add more)6 1/2 cups stock or water6 t. Knorr reduced sodium bullion (ONLY IF YOU USE WATER)3 T. low sodium soy sauce1/2 t. sea salt2 cloves garlic, minced1 C. onions, chopped1 lb. fresh mushrooms, sliced (I use Bella)fresh ground black pepper
1. While you get everything else ready, cook barley in 1 1/2 C. of the stock or water until tender-cook it right in the soup kettle.
2. Add remaining stock or water, soy sauce and wine
3. In a large pan, saute onions and garlic in butter.
4. When onions and garlic soften, add sliced mushrooms and 1/2 t. salt and cook until tender.
5. Add entire contents of pan to barley.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELT774.
2. Add remaining stock or water, soy sauce and wine
3. In a large pan, saute onions and garlic in butter.
4. When onions and garlic soften, add sliced mushrooms and 1/2 t. salt and cook until tender.
5. Add entire contents of pan to barley.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELT774.
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 6.3 g
- Cholesterol: 15.5 mg
- Sodium: 1,005.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.1 g
- Protein: 5.4 g
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