Murshroom-Barley Soup with Beef Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups of water4 cups of fat-free beef broth1 cup pearled parley1 cup roughly chopped onion1/2 ounce dried porcini mushrooms1 pound fresh mushrooms, any kindSherry, about 1 tablespoon (to taste)Salt and fresh ground black pepper to taste1/2 cup snipped fresh minced parsley leavesOptional (and not included in the nutrition report): 1 cup roughly chopped parsnip
Boil water and broth in a soup pot. Add barley, onion and carrots.
Turn heat to low and partially cover; simmer slowly. Soak the dried mushrooms in warm water to cover until tender (10 minutes), and clean, trim and slice the fresh mushrooms.
Strain the soaked mushrooms, reserving the liquid. Add all the mushrooms to the simmering soup. Add the mushroom - soaking liquid and simmer for 30 to 45 minutes, untile the barley and the vegetables are tender.
Taste and season with salt and pepper. Stir in the sherry and half the parsley, then top individual servings with the remaining herbs.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCINGREDHEAD.
Turn heat to low and partially cover; simmer slowly. Soak the dried mushrooms in warm water to cover until tender (10 minutes), and clean, trim and slice the fresh mushrooms.
Strain the soaked mushrooms, reserving the liquid. Add all the mushrooms to the simmering soup. Add the mushroom - soaking liquid and simmer for 30 to 45 minutes, untile the barley and the vegetables are tender.
Taste and season with salt and pepper. Stir in the sherry and half the parsley, then top individual servings with the remaining herbs.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCINGREDHEAD.
Nutritional Info Amount Per Serving
- Calories: 185.3
- Total Fat: 1.4 g
- Cholesterol: 3.3 mg
- Sodium: 794.9 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 7.7 g
- Protein: 8.7 g
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