Vegetarian Mushroom and Barley Soup with Fresh Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup:2 T extra virgin olive oil1 carton (4 servings) of mushroom broth (I use Pacific brand)3 C water (more or less to reach desired consistency)1 C dry pearl barley4 C diced mushrooms (buy pre-sliced to save time and mix varieties for more flavor)1 C diced carrot 1 C diced celery 1 medium sweet or white onion, diced4-6 cloves of garlic1 T dried thyme1/2 t season salt (optional)1-2 T white whine vinegar1-2 vegetable bouillon cubes (optional)black pepperGarnish:1-2 T plain 0% fat Greek yogurtHandful of fresh spinach, torn
Coat the bottom of a large, lidded stockpot or dutch oven with oil and place on medium heat.
Dice onions and saute in pot until slightly translucent, about 3-4 minutes. While onions are cooking, slice and dice mushroom into small pieces (this is important because the mushrooms can get a bit chewy if the pieces are too big). Add mushrooms to the pot, cover, and reduce heat to medium/low. Stir occasionally, until mushrooms start to release their juices (about 5 minutes). While mushrooms are gently sauteing, dice the carrots, celery, and garlic. Add veggies with a pinch of salt & pepper and a splash of white wine vinegar, give them a good stir, and cook them in the covered pot until they begin to soften.
Add the mushroom broth, water, bouillon (if using), thyme, and pearl barley to the pot. Cover and bring to a boil, then reduce to a simmer and cook (covered) until barley is done (about 20-25 minutes). Adjust flavor to taste.
Top soup with a handful of torn fresh spinach and a dollop of yogurt.
Serving Size: Makes about 8 2-cup bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user MOPO17.
Dice onions and saute in pot until slightly translucent, about 3-4 minutes. While onions are cooking, slice and dice mushroom into small pieces (this is important because the mushrooms can get a bit chewy if the pieces are too big). Add mushrooms to the pot, cover, and reduce heat to medium/low. Stir occasionally, until mushrooms start to release their juices (about 5 minutes). While mushrooms are gently sauteing, dice the carrots, celery, and garlic. Add veggies with a pinch of salt & pepper and a splash of white wine vinegar, give them a good stir, and cook them in the covered pot until they begin to soften.
Add the mushroom broth, water, bouillon (if using), thyme, and pearl barley to the pot. Cover and bring to a boil, then reduce to a simmer and cook (covered) until barley is done (about 20-25 minutes). Adjust flavor to taste.
Top soup with a handful of torn fresh spinach and a dollop of yogurt.
Serving Size: Makes about 8 2-cup bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user MOPO17.
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 310.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.7 g
- Protein: 7.2 g
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