Mushroom-Barley-Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz mushrooms, chopped9 cups water, divided4 veg boullion cubes, low sodium1/2 cup pearl barley3 medium baking potatoes cut in 1/2 inch dice1 cup dry white wine1 small onion coarsely chopped1 stalk celery with leaves, halved1 cup carrots, chopped2 sprigs parsley1 cup frozen peas1/2 cup sour cream, divided4 tsp fresh dill, chopped, divided
In a small pot, bring 2 cups of water to a boil, add 1 of the boullion cubes. Add barley, cover and simmer 45-50 minutes till barley is soft; check often that liquid has not cooked away. Let barley sit, covered, 5 min after cooking. When barley is about 20 minutes from completion, bring 7 cups water to boil with remainder of boullion cubes, and add mushrooms, potatoes, wine, onion, celery, carrots, parsley, and salt and pepper to taste. Simmer for about 20 minutes till veg are soft. Discard celery and parsley. Add cooked barley to soup and simmer another 10 minutes. Add peas and simmer 3 more minutes. Divide soup amont 4 deep soup bowls, about 1 1/2 cups each. Spoon 2 tbsp of sour cream and 1 tsp of dill into each bowl and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JANPHAMILTON.
Number of Servings: 4
Recipe submitted by SparkPeople user JANPHAMILTON.
Nutritional Info Amount Per Serving
- Calories: 394.0
- Total Fat: 1.5 g
- Cholesterol: 2.9 mg
- Sodium: 156.5 mg
- Total Carbs: 81.5 g
- Dietary Fiber: 11.4 g
- Protein: 11.6 g
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