Mushroom Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TBL Canola Oil, 1 tbsp3 large carrots, chopped2 stalks celery, chopped1 Onion, chopped 1 large red bell pepper, chopped 6 cups sliced mushrooms8 cups fat-free chicken broth 1 cup uncooked pearl Barley1 TBL Soy Sauce
Chop the onions, carrots, celery and bell pepper.
In a large stockpot over medium-high heat, add oil. Sauté the carrots, garlic, celery, onion, and bell pepper for 8 to 10 minutes, or until softened. Add mushrooms and sauté for 5 to 8 minutes, or until they give off most of their liquid.
Add broth and bring to a boil, stirring to combine.
Add barley and stir to combine. Reduce the heat and simmer for 15 to 20 minutes, or until the barley is tender and the soup thickens, stirring occasionally.
Stir in the soy sauce.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TESSFROMWA.
In a large stockpot over medium-high heat, add oil. Sauté the carrots, garlic, celery, onion, and bell pepper for 8 to 10 minutes, or until softened. Add mushrooms and sauté for 5 to 8 minutes, or until they give off most of their liquid.
Add broth and bring to a boil, stirring to combine.
Add barley and stir to combine. Reduce the heat and simmer for 15 to 20 minutes, or until the barley is tender and the soup thickens, stirring occasionally.
Stir in the soy sauce.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TESSFROMWA.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 3.1 g
- Cholesterol: 6.7 mg
- Sodium: 1,475.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 8.2 g
- Protein: 7.9 g
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