Hearty Mushroom Barely Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Tablespoon Olive Oil ½ Medium Onion, slivered (about 1¼ cups) ½ Cup Dry Pearl Barley, 1 Teaspoon Dried Thyme 8 Ounces Sliced Button or Cremini Mushrooms 4 Cups (1 quart) Beef or Mushroom Broth 1 Tablespoon Tomato Paste 1 Teaspoon Balsamic Vinegar 1 Bay Leaf ¼ -1 Teaspoon Salt to Taste Freshly Ground Black Pepper to Taste
Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender. Season to taste with additional salt and black pepper to taste.
Yields 2 hearty, meal-sized servings
Serving Size: 2 servings
Yields 2 hearty, meal-sized servings
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 290.3
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,014.6 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 9.1 g
- Protein: 18.4 g
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